Chicken Bacon Ranch Stromboli Recipe
Golden, flaky, and brimming with flavor, Chicken Bacon Ranch Stromboli is the perfect marriage of comfort and indulgence. Tender chicken, smoky bacon, and creamy ranch come together in a crust that’s crisp on the outside and melt-in-your-mouth soft inside.
Every bite delivers a satisfying combination of textures and tastes—gooey mozzarella, savory meats, and a tangy ranch kick. It’s a dish that feels both familiar and exciting, making it a guaranteed crowd-pleaser for family dinners, game nights, or casual gatherings.
From its inviting aroma as it bakes to the irresistible first slice, this stromboli turns any mealtime into a special occasion. Simple to prepare yet impressive on the table, it’s comfort food reimagined with an irresistible twist.
Chicken Bacon Ranch Stromboli Ingredients
Pizza Dough – The foundation of the stromboli, offering a soft, pillowy interior with a golden, flaky crust that holds all the delicious fillings together.
Mozzarella Cheese – Melts into a creamy, gooey layer, binding the flavors while adding irresistible richness and stretch.
Rotisserie Chicken – Tender, juicy, and flavorful, providing a hearty protein base that complements the other ingredients perfectly.
Crisp Bacon – Adds a smoky, savory crunch that enhances every bite with irresistible depth.
Ranch Dressing – Infuses the filling with creamy tang and herbed flavor, tying all the components into a comforting harmony.
Recipe Tips
1. Use Freshly Cooked or Quality Rotisserie Chicken
While rotisserie chicken is convenient, ensure it’s moist and well-seasoned for the best flavor. If you’re cooking chicken from scratch, season it generously with salt, pepper, and a hint of garlic powder. Shredding the chicken while it’s still warm helps retain its juiciness and makes for an even distribution in the stromboli.
2. Avoid Overfilling for Even Baking
It can be tempting to pile on the fillings, but overstuffing may cause the dough to tear or the filling to spill out during baking. Keep the layer of chicken, bacon, and cheese balanced, leaving space at the edges to properly seal the stromboli. This ensures the crust bakes evenly and stays crisp without soggy spots.
3. Rest Before Slicing
Once baked, allow the stromboli to rest for at least 5 minutes before cutting. This short cooling period helps the cheese set slightly and prevents the filling from spilling out. Use a serrated knife for clean, precise slices without flattening the crust.
What to Serve with Chicken Bacon Ranch Stromboli
Pair this savory stromboli with a fresh garden salad tossed in a light vinaigrette to balance the richness of the filling. The crisp greens and tangy dressing create a refreshing contrast.
Serve alongside a warm tomato basil soup, which complements the cheesy, meaty filling with its comforting, slightly acidic notes. It’s perfect for a cozy, satisfying meal.
For a lighter option, consider roasted seasonal vegetables such as zucchini, bell peppers, or carrots. Their natural sweetness and tender texture work beautifully with the smoky bacon and creamy ranch flavors.
FAQ
Q1: Can I make the stromboli ahead of time?
Yes. Assemble the stromboli, cover it tightly, and refrigerate for up to 8 hours before baking. Add a few extra minutes to the baking time if starting from cold.
Q2: Can I freeze leftover stromboli?
Absolutely. Wrap cooled slices tightly in foil or plastic wrap, then store in a freezer-safe bag for up to 2 months. Reheat in the oven for best texture.
Q3: Can I use homemade pizza dough instead of refrigerated?
Yes, homemade dough works wonderfully. Just make sure it’s rolled to the same thickness as store-bought to ensure even cooking.
Q4: What other cheeses work well in this recipe?
Cheddar, provolone, or a blend of Italian cheeses can be used for different flavor profiles without compromising texture.
Chicken Bacon Ranch Stromboli
Ingredients
Method
- Preheat the oven to 375°F (190°C) and prepare a baking sheet with parchment paper for a non-stick surface.
- Gently unroll the pizza dough over the parchment, stretching it evenly without tearing.
- Arrange the mozzarella cheese along the center of the dough, leaving about 1 inch of space at each end and keeping roughly one-third of the dough uncovered on both sides.
- Evenly layer the shredded chicken, chopped bacon, and ranch dressing over the cheese, ensuring the filling remains centered.
- Fold one unfilled side of the dough over the filling, then roll it tightly into a log shape. Press and pinch the seams and ends firmly to enclose the contents.
- In a small bowl, whisk the beaten egg with 1–2 tablespoons of water to prepare an egg wash. Position the dough seam-side down on the baking sheet.
- Brush the surface of the dough with the egg wash, then sprinkle with ranch seasoning and chopped parsley. Using a sharp knife, create small slits across the top to allow steam to escape during baking.
- Bake in the preheated oven for 20–25 minutes, or until the crust develops a rich golden hue and turns crisp.
- Remove from the oven and allow the stromboli to rest for several minutes before slicing. Serve with additional ranch dressing for dipping, if desired.
