After a full day of clearing leaves from the old maple-lined street in front of our house, my neighbor Paul invited me in for a quick bite. He had a game on in the background, two teenagers hollering from the basement, and the smell of something warm and cheesy drifting from the kitchen. “I threw together a stromboli,” he said, casually, as if that wasn’t the most comforting thing you could possibly hear on a chilly afternoon.
That stromboli stuck with me. It reminded me of Friday nights when my late husband and I would pick up sandwiches after school events, sometimes eating in the car, laughing with the kids, still in their soccer cleats. The mix of savory chicken, smoky bacon, and creamy ranch just felt like the kind of thing you’d wrap up and bring to a friend who needed cheering up or something you’d slice up for a lazy Sunday lunch after church.
Back in my own kitchen, I started playing with the idea. I kept the flavors simple, nostalgic, familiar. Using rotisserie chicken saves time, and with good pizza dough and just a bit of care, the whole thing comes together beautifully. It’s the kind of recipe that doesn’t try to be fancy, it just delivers comfort in every bite.
And on days when the sky’s gray and your back’s a little sore from raking or cleaning or living, a warm slice of this Chicken Bacon Ranch Stromboli is all you need.
Short Description
This Chicken Bacon Ranch Stromboli is the perfect combo of crispy crust, creamy ranch, juicy chicken, melty cheese, and smoky bacon, all rolled up into a golden-baked loaf. Great for game day, lunch, or a cozy weeknight dinner.
Key Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup ranch dressing
- 1 1/2 cups shredded mozzarella cheese
- 4 strips thick-cut bacon, cooked and crumbled
- 1 cup cooked chicken, diced (rotisserie chicken works great)
- 1/4 cup red onion, thinly sliced
- 1 tbsp fresh parsley, chopped (optional)
- 1 egg, beaten (for egg wash)
Tools Needed
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
- Knife for scoring
- Mixing bowls
- Skillet (if cooking bacon fresh)
Cooking Instructions
Step 1: Prep the Dough
Let your pizza dough sit at room temperature for 10–15 minutes. This relaxes the gluten and makes it easier to roll out.
Step 2: Roll and Layer
On a lightly floured surface, roll the dough into a large rectangle, about 10×14 inches. Leave a 1-inch border around the edges. Spread the ranch dressing evenly over the surface.
Step 3: Add the Fillings
Sprinkle mozzarella cheese over the ranch. Then evenly layer the crumbled bacon, diced chicken, and thinly sliced red onion.
Step 4: Roll and Seal
Starting from the long edge, carefully roll the dough into a tight log. Pinch the seams and both ends firmly to seal everything inside. Place seam-side down on a parchment-lined baking sheet.
Step 5: Egg Wash and Score
Brush the top with the beaten egg. Use a sharp knife to cut 3–4 shallow slits across the top for steam to escape.
Step 6: Bake
Place in a preheated 375°F (190°C) oven. Bake for 25–30 minutes, or until the crust is golden brown and puffed.
Step 7: Rest and Garnish
Let it cool for 5–10 minutes before slicing. Garnish with chopped parsley if using.
Why You’ll Love This Recipe
Comforting and Familiar: Classic ranch, chicken, bacon, and cheese flavors wrapped in golden pizza dough.
Easy to Make: Uses store-bought dough and rotisserie chicken—minimal prep, maximum reward.
Versatile: Perfect as a main, snack, or party appetizer.
Kid-Friendly: Even picky eaters go for seconds.
Make-Ahead Friendly: Assemble ahead, refrigerate, then bake fresh.
Mistakes to Avoid & Solutions
Overfilling the Stromboli:
Problem: It can burst open in the oven.
Solution: Don’t pile too high. Keep fillings even and leave space at the edges.
Unsealed Edges:
Problem: Cheese oozes out during baking.
Solution: Pinch all edges firmly, and press down well to seal seams.
Soggy Bottom Crust:
Problem: Ranch or filling moisture seeps into dough.
Solution: Don’t overdo the ranch, and place stromboli on parchment-lined metal baking sheet (avoid glass or ceramic).
Undercooked Center:
Problem: Dough looks done outside, raw inside.
Solution: Bake on center rack and don’t skip the slits on top for ventilation.
Serving and Pairing Suggestions
Serve with: A side of marinara or extra ranch for dipping
Best as: A main course with a fresh salad or roasted veggies
Party Style: Slice into bite-sized pieces for potlucks or game night
Casual Night In: Pair with a fizzy soda or cold beer
Family Dinner: Add a warm soup and call it a meal
Storage and Reheating Tips
Storing:
Wrap leftovers tightly in foil or place in an airtight container. Store in the fridge for up to 3 days.
Freezing:
Wrap cooled stromboli tightly in plastic wrap, then foil. Freeze for up to 1 month.
Reheating:
For crisp results, reheat in a 350°F oven for 10–12 minutes. Microwave works too (1–2 minutes), but crust may soften.
FAQs
1. Can I make this ahead of time?
Yes! Assemble the stromboli, wrap in plastic, and refrigerate for up to 24 hours. Bake just before serving.
2. What’s the best type of ranch to use?
Use a thicker ranch dressing for less sogginess. Buttermilk-based ranch works great.
3. Can I use store-bought pizza dough?
Absolutely. Let it sit out at room temperature before rolling to make it easier to handle.
4. How do I prevent it from getting too greasy?
Drain the cooked bacon well and avoid adding extra cheese or ranch. Moderation helps.
5. Can I use a different cheese?
Yes, try provolone, Monterey Jack, or a sharp white cheddar for a twist in flavor.
Tips & Tricks
Let the dough rest at room temperature, cold dough will tear more easily.
Use parchment paper under the stromboli for easy transfer and cleanup.
Slice with a serrated knife to avoid smashing the layers.
Add a sprinkle of Italian seasoning or garlic powder to the egg wash for a fragrant crust.
Let it cool before slicing, this helps hold its shape and keeps the cheese from running.
Recipe Variations
Buffalo Chicken Stromboli:
Swap ranch for buffalo sauce. Use blue cheese crumbles instead of mozzarella. Same bake time.
Vegetarian Stromboli:
Skip the bacon and chicken. Add sautéed spinach, mushrooms, and bell peppers. Keep cheese and ranch.
BBQ Chicken Twist:
Use BBQ sauce instead of ranch, add smoked gouda with the mozzarella, and a pinch of red onion.
Breakfast Stromboli:
Replace chicken with scrambled eggs, bacon with cooked breakfast sausage, and add cheddar cheese. Drizzle with hollandaise or extra ranch.
Final Thoughts
After decades in the classroom and many more in the kitchen, I find joy in sharing meals that are simple, filling, and full of warmth. This Chicken Bacon Ranch Stromboli checks every box, it’s approachable, hearty, and feels like something you’d serve to people you love.
I’ve sliced it for new neighbors during a housewarming, packed it up for a picnic with my grandkids, and even brought it to a book club meeting where it disappeared faster than the wine. It doesn’t ask for much, just a few fresh ingredients and a bit of your time. And in return, you get a golden, satisfying dish that always draws smiles.
So when the day winds down and you’re not quite sure what to make, roll this up. Let the oven do the rest. Serve it warm and pass it around, it might just become a regular in your kitchen too.
Chicken Bacon Ranch Stromboli
Print ThisIngredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup ranch dressing
- 1 1/2 cups shredded mozzarella cheese
- 4 strips thick-cut bacon, cooked and crumbled
- 1 cup cooked chicken, diced (rotisserie chicken works great)
- 1/4 cup red onion, thinly sliced
- 1 tbsp fresh parsley, chopped (optional)
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Prep the Dough
Let pizza dough sit at room temp for 10–15 minutes to soften.
Step 2: Roll and Layer
Roll into a 10×14-inch rectangle on a floured surface. Spread ranch dressing, leaving a 1-inch border.
Step 3: Add Fillings
Top with mozzarella, bacon, chicken, and red onion.
Step 4: Roll and Seal
Roll into a tight log, pinch seams and ends, and place seam-side down on a lined baking sheet.
Step 5: Egg Wash and Score
Brush with beaten egg, then cut 3–4 slits across the top.
Step 6: Bake
Bake at 375°F (190°C) for 25–30 minutes until golden.
Step 7: Rest and Garnish
Cool 5–10 minutes. Slice and garnish with parsley, if desired.
