About this recipe
It’s 6 PM on a Tuesday, and everyone is starving but you just don’t have the energy for a complicated dinner. That’s exactly when you need this chicken bacon ranch stromboli[cite: 1]. It uses simple ingredients—like store-bought pizza dough and cooked chicken—to get a hot meal on the table fast[cite: 1]. Why does it work? The bold, tangy ranch soaks into the chicken, while the crispy bacon adds the perfect salty crunch (and you don't even have to make your own dough). Ready in about 40 minutes, it's basically a massive, golden-baked pizza pocket filled with gooey mozzarella and cheddar[cite: 1]. Slice it up for game day, or just survive a chaotic weeknight.
Why You'll Love This Recipe
It uses store-bought pizza dough to skip the hardest part of dinner prep.
The combination of tangy ranch and salty bacon never fails.
Ingredients
Stromboli
- 1 lb pizza dough (store-bought or homemade[cite: 1])
- 1 1/2 cups cooked chicken (chopped or shredded[cite: 1])
- 6 slices bacon (cooked and crumbled[cite: 1])
- 1 1/2 cups shredded mozzarella cheese[cite: 1]
- 1/2 cup shredded cheddar cheese[cite: 1]
- 1/4 cup ranch dressing[cite: 1]
- 1/2 tsp garlic powder[cite: 1]
- 1/4 tsp black pepper[cite: 1]
For finishing
- 1 large egg (beaten for egg wash[cite: 1])
- 1 tbsp grated parmesan cheese (optional[cite: 1])
- 1/2 tsp dried parsley (optional[cite: 1])
Ingredient Notes
Cooked chicken
Rotisserie chicken is your best friend here—just shred it up and you're good to go.
Equipment
sheet pan
mixing bowl
rolling pin
pastry brush
knife
Instructions
Prepare the filling
In a bowl, mix the chicken, bacon, mozzarella, cheddar, ranch dressing, garlic powder, and black pepper until evenly combined[cite: 1]. Getting this mixed perfectly ensures you won't bite into a pocket of just dry chicken or straight garlic.
Roll the dough
Roll the pizza dough into a large rectangle on a lightly floured surface[cite: 1]. If the dough keeps shrinking back, just let it rest for 5 minutes so the gluten can relax—don't force it.
Add the filling
Spread the chicken bacon ranch filling down the center of the dough, leaving a border around the edges[cite: 1]. Keeping that border totally clean is the secret to a stromboli that actually stays sealed.
Shape the stromboli
Fold in the short ends, then roll the dough tightly into a log[cite: 1]. Pinch the seam and ends closed well[cite: 1]. A tight seal stops the cheese from blowing out the sides.
Bake
Place seam-side down on a lined sheet pan, brush with egg wash, and cut a few small slits on top to let steam escape[cite: 1]. Bake at 400°F (200°C) for 22 to 25 minutes until golden[cite: 1]. Ensure the internal temperature reaches 165°F (74°C) for food safety.
Rest and slice
Let the stromboli rest for 5 to 10 minutes before slicing[cite: 1]. If you slice it immediately, molten cheese will flood your cutting board—give it a minute to settle.
Common Mistakes to Avoid
Overfilling the dough
Stick to the measurements so your dough doesn't rip and leak cheese everywhere on your sheet pan.
Tips
- Pinch the seam and ends tightly so the filling stays inside while baking[cite: 1].
- Avoid adding too much ranch or the dough may become soft in the center[cite: 1].
- A short rest helps the melted cheese settle and keeps the slices cleaner[cite: 1].
Substitutions
- Rotisserie chicken works well and keeps the recipe fast[cite: 1].
- Monterey Jack, provolone, or pepper jack can replace part of the mozzarella or cheddar[cite: 1].
- Add a little hot sauce or chopped jalapeño for a spicy version[cite: 1].
What to Serve With It
Serve with extra ranch dressing for dipping or a crisp side salad.
Storage
**Refrigerator
** Store leftovers in an airtight container in the refrigerator for up to 3 days[cite: 1].
**Reheating
** Reheat gently until hot[cite: 1]. Use the oven or air fryer so the crust stays crispy instead of turning mushy in the microwave.
**Freezer
** Freeze sturdy baked portions for up to 2 months, then thaw before reheating[cite: 1].
Nutrition
- Calories
- 455
- Protein
- 26g
- Carbohydrates
- 29g
- Fat
- 26g
- Fiber
- 1g
- Sugar
- 2g
- Sodium
- 820mg
FAQ
Can I make Chicken Bacon Ranch Stromboli ahead of time?
Yeah, you totally can. Assemble it ahead, refrigerate it covered, then bake when you are ready[cite: 1].
Can I use store-bought pizza dough?
Absolutely. Store-bought pizza dough is perfect for this recipe and saves tons of prep time[cite: 1].
How do I keep stromboli from getting soggy?
Use a moderate amount of sauce and make sure the filling is not too wet before rolling[cite: 1].
Recipe Card
Chicken Bacon Ranch Stromboli
A golden baked stromboli filled with chicken, crispy bacon, ranch, mozzarella, and cheddar.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Category
- Dinner Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Stromboli
- 1 lb pizza dough (store-bought or homemade[cite: 1])
- 1 1/2 cups cooked chicken (chopped or shredded[cite: 1])
- 6 slices bacon (cooked and crumbled[cite: 1])
- 1 1/2 cups shredded mozzarella cheese[cite: 1]
- 1/2 cup shredded cheddar cheese[cite: 1]
- 1/4 cup ranch dressing[cite: 1]
- 1/2 tsp garlic powder[cite: 1]
- 1/4 tsp black pepper[cite: 1]
For finishing
- 1 large egg (beaten for egg wash[cite: 1])
- 1 tbsp grated parmesan cheese (optional[cite: 1])
- 1/2 tsp dried parsley (optional[cite: 1])
Instructions
- Prepare the filling: In a bowl, mix the chicken, bacon, mozzarella, cheddar, ranch dressing, garlic powder, and black pepper until evenly combined[cite: 1]. Getting this mixed perfectly ensures you won't bite into a pocket of just dry chicken or straight garlic.
- Roll the dough: Roll the pizza dough into a large rectangle on a lightly floured surface[cite: 1]. If the dough keeps shrinking back, just let it rest for 5 minutes so the gluten can relax—don't force it.
- Add the filling: Spread the chicken bacon ranch filling down the center of the dough, leaving a border around the edges[cite: 1]. Keeping that border totally clean is the secret to a stromboli that actually stays sealed.
- Shape the stromboli: Fold in the short ends, then roll the dough tightly into a log[cite: 1]. Pinch the seam and ends closed well[cite: 1]. A tight seal stops the cheese from blowing out the sides.
- Bake: Place seam-side down on a lined sheet pan, brush with egg wash, and cut a few small slits on top to let steam escape[cite: 1]. Bake at 400°F (200°C) for 22 to 25 minutes until golden[cite: 1]. Ensure the internal temperature reaches 165°F (74°C) for food safety.
- Rest and slice: Let the stromboli rest for 5 to 10 minutes before slicing[cite: 1]. If you slice it immediately, molten cheese will flood your cutting board—give it a minute to settle.
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