Chicken Bacon Ranch Stromboli

Golden, flaky pizza dough stuffed with tender chicken, crispy bacon, creamy ranch dressing, and plenty of gooey mozzarella cheese. Baked until perfectly crisp and brushed with garlic butter, this easy stromboli is perfect for dinner, game day, or a family meal.

Ingredients

For the Stromboli

• 1 lb refrigerated pizza dough
• 2 cups cooked chicken breast, shredded or diced
• 8 slices bacon, cooked until crispy and crumbled
• 1½ cups shredded mozzarella cheese
• ½ cup ranch dressing
• ¼ cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 egg, beaten (for egg wash)

Garlic Butter Topping

• 2 tablespoons butter, melted
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. Roll the pizza dough into a large rectangle on a lightly floured surface.
3. Spread the ranch dressing evenly over the dough, leaving a 1-inch border around the edges.
4. Sprinkle the shredded chicken evenly over the ranch.
5. Add the crumbled bacon, then top with the mozzarella and Parmesan cheese.
6. Sprinkle with the garlic powder and dried parsley.
7. Starting from one long side, roll the dough tightly into a log. Pinch the seams and ends to seal.
8. Place the stromboli seam-side down on the prepared baking sheet.
9. Brush the top with the beaten egg and cut 3–4 small slits across the top to allow steam to escape.
10. Bake for 25–30 minutes, or until the crust is deep golden brown and the cheese is melted.
11. Mix the melted butter, garlic powder, and parsley. Brush over the hot stromboli immediately after baking.
12. Let it rest for 5–10 minutes before slicing and serving.

Serving Suggestions

Serve warm with extra ranch dressing, marinara sauce, or garlic butter for dipping. Pair it with a fresh green salad, roasted vegetables, or crispy fries for a complete meal.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a 350°F (175°C) oven for 10–15 minutes or in the air fryer for 4–6 minutes to keep the crust crispy.
• Freeze baked slices for up to 2 months. Thaw overnight in the refrigerator before reheating.