Description

This chicken bacon ranch stromboli is the ultimate quick weeknight dinner—crispy on the outside, gooey on the inside, and packed with flavor. It’s made with shredded chicken, turkey bacon, mozzarella and cheddar cheeses, and a generous layer of creamy ranch dressing, all rolled into pizza dough and baked until golden. Serve it sliced with extra ranch for dipping or pack it up for lunch the next day.

Ingredients

· 1 tube refrigerated pizza dough

· 1 cup cooked shredded chicken

· 5 slices cooked turkey bacon, chopped

· 1 cup shredded mozzarella cheese

· ½ cup shredded cheddar cheese

· ⅓ cup ranch dressing

· 1 tsp garlic powder

· 1 tsp Italian seasoning

· 1 tbsp melted butter

Optional: chopped parsley for garnish

Instructions

o Preheat your oven to 375°F (190°C).

o Roll out the pizza dough onto a parchment-lined baking sheet into a large rectangle.

o Spread ranch dressing evenly over the dough, leaving a 1-inch border around the edges.

o Top with shredded chicken, chopped turkey bacon, mozzarella, and cheddar cheese. Sprinkle with garlic powder and Italian seasoning.

o Carefully roll the dough up lengthwise like a jelly roll. Pinch the seam and ends to seal.

o Place seam-side down on the baking sheet. Brush the top with melted butter.

o Bake for 20–25 minutes or until golden brown and cooked through.

o Let cool for 5 minutes before slicing. Garnish with parsley if desired.

Notes

Shortcut tip: Use store-bought rotisserie chicken and pre-cooked turkey bacon to cut down on prep time.
Dough tip: Let refrigerated dough rest at room temperature for 10 minutes before rolling to make it easier to handle.
Freezer tip: Wrap the assembled stromboli in plastic wrap and foil, then freeze for up to 3 months.
Flavor boost: Add a sprinkle of parmesan or crushed red pepper on top before baking.

Serving suggestion: Pair with a crisp green salad or roasted veggies for a balanced meal.