I have to tell you, I was completely hooked the first time I made this Chicken Bacon Ranch Stromboli Recipe. The combination of savory chicken, smoky bacon, and creamy ranch in a golden, flaky crust is just irresistible. I love how easy it is to pull together, and it makes a perfect dinner or snack.
Each bite feels like a warm, comforting hug on a plate. Honestly, once you try this recipe, it might just become your new favorite weeknight meal. You can pair it with a French Onion Meatballs Recipe for a fun twist on dinner, or you can also enjoy a alongside for a complete meal.
Ingredients
Here’s everything you’ll need to make a delicious Chicken Bacon Ranch Stromboli. I’ve included tips to help you get the best flavor and texture.
- 1 pound pizza dough – fresh or homemade dough works best; store-bought is fine too, just bring it to room temperature before rolling.
- 1 cup cooked chicken, shredded – I prefer using rotisserie chicken for extra flavor.
- 6 slices of bacon, cooked and crumbled – thick-cut bacon adds a smoky richness.
- 1 cup mozzarella cheese, freshly grated – freshly grated melts better than pre-shredded.
- ½ cup cheddar cheese, shredded – adds a sharp contrast to the creamy ranch.
- ¼ cup cream cheese, softened – makes the filling extra creamy and rich.
- 3 tablespoons ranch dressing – I love making my own, but bottled works too.
- 1 teaspoon garlic powder – boosts flavor without overpowering.
- ½ teaspoon black pepper – balances the richness of the cheese.
- 1 egg, beaten – for brushing on top to get that golden crust.
Note: several servings.
Variations
This recipe is super flexible, so you can tweak it to your preferences.
- Dairy-free: Use vegan cheese and a dairy-free cream cheese.
- Spicy: Add jalapeños or a dash of hot sauce to the filling.
- Herb-enhanced: Mix in fresh parsley or basil for an extra flavor pop.
- Keto-friendly: Swap the pizza dough for a low-carb tortilla or cauliflower crust.
- Extra veggies: Spinach, mushrooms, or bell peppers work beautifully. You can also try a Cider Braised Chicken with Caramelized Onions Recipe as a flavorful side.
Cooking Time
Here’s a quick breakdown so you can plan your cooking:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
These tools make the process much easier:
- Rolling pin – to flatten the dough evenly.
- Baking sheet – for baking the stromboli to a golden perfection.
- Parchment paper – prevents sticking and makes cleanup easy.
- Knife – to slice the stromboli for serving.
- Small bowl – to mix cream cheese and ranch.
How to Make Chicken Bacon Ranch Stromboli
Prepare the Ingredients
Before you start, make sure all your ingredients are ready. I shredded the chicken, cooked the bacon until crispy, and grated my cheeses. Having everything prepped makes assembly so much smoother.
Roll Out the Dough
On a lightly floured surface, roll your pizza dough into a large rectangle. I like it thin enough to fold without tearing but thick enough to hold the filling.
Assemble the Filling
In a small bowl, mix the shredded chicken, cream cheese, ranch, garlic powder, and black pepper. Spread the mixture evenly over the dough, leaving about an inch border. Then sprinkle bacon, mozzarella, and cheddar on top.
Roll and Seal
Carefully roll the dough like a jelly roll, tucking in the edges as you go. Seal the seam well to prevent the filling from leaking out during baking.
Brush with Egg Wash
Brush the beaten egg over the top for a beautiful, golden finish. I always do this step because it makes the stromboli look restaurant-quality.
Bake to Perfection
Place on a parchment-lined baking sheet and bake at 375°F (190°C) for about 25 minutes, or until the crust is golden and crispy. Let it cool slightly before slicing.
Additional Tips for Making this Recipe Better
I’ve made this stromboli multiple times, and these little tweaks really elevate it:
- I always cook the bacon until it’s extra crispy for a better texture contrast.
- Mixing the cheeses yourself rather than using pre-blended packs keeps the flavors distinct.
- Letting the stromboli rest for 5–10 minutes after baking prevents the filling from spilling out when slicing.
- I sometimes add a pinch of smoked paprika for a subtle depth in flavor.
How to Serve Chicken Bacon Ranch Stromboli
Serving this stromboli is half the fun! I like slicing it into thick, diagonal pieces for a dramatic presentation. Serve it with extra ranch or marinara on the side for dipping. A sprinkle of fresh parsley or a few cherry tomatoes around the plate instantly makes it look more festive. Pair it with a crisp salad or roasted veggies for a complete meal.
Nutritional Information
Here’s a quick look at the nutrition for one serving (approximate, depending on size):
- Calories: 410 per slice
- Protein: 23g – thanks to chicken and cheese
- Carbohydrates: 30g – mostly from the dough
- Fat: 22g – from cheese, bacon, and cream cheese
Make Ahead and Storage
Storing
This stromboli keeps well in the fridge for up to 3 days. I wrap it tightly in foil or plastic wrap to prevent it from drying out.
Freezing
It freezes beautifully! Wrap tightly in plastic wrap and then in foil for up to 2 months. I usually slice it before freezing so I can reheat individual portions.
Reheating
Reheat in the oven at 350°F (175°C) for 10–15 minutes until warm and crisp. Microwaving works in a pinch, but can make the crust a little soft.
Why You’ll Love This Recipe
Here’s why I can’t stop making this Chicken Bacon Ranch Stromboli:
- Easy to make – a few simple ingredients, and the assembly is straightforward.
- Crowd-pleaser – everyone loves the combination of chicken, bacon, and cheese.
- Customizable – switch up the cheeses, add veggies, or go spicy.
- Perfect for meal prep – make ahead, slice, and store for a quick meal.
- Deliciously indulgent – gooey, savory, and satisfying with every bite.
Chicken Bacon Ranch Stromboli Recipe
Ingredients
Method
- Before you start, make sure all your ingredients are ready. I shredded the chicken, cooked the bacon until crispy, and grated my cheeses. Having everything prepped makes assembly so much smoother.
- On a lightly floured surface, roll your pizza dough into a large rectangle. I like it thin enough to fold without tearing but thick enough to hold the filling.
- In a small bowl, mix the shredded chicken, cream cheese, ranch, garlic powder, and black pepper. Spread the mixture evenly over the dough, leaving about an inch border. Then sprinkle bacon, mozzarella, and cheddar on top.
- Carefully roll the dough like a jelly roll, tucking in the edges as you go. Seal the seam well to prevent the filling from leaking out during baking.
- Brush the beaten egg over the top for a beautiful, golden finish. I always do this step because it makes the stromboli look restaurant-quality.
- Place on a parchment-lined baking sheet and bake at 375°F (190°C) for about 25 minutes, or until the crust is golden and crispy. Let it cool slightly before slicing.
Notes
- I always cook the bacon until it’s extra crispy for a better texture contrast.
- Mixing the cheeses yourself rather than using pre-blended packs keeps the flavors distinct.
- Letting the stromboli rest for 5–10 minutes after baking prevents the filling from spilling out when slicing.
- I sometimes add a pinch of smoked paprika for a subtle depth in flavor.
