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Chicken Bacon Ranch Stromboli Recipe
Ash Tyrrell

Chicken Bacon Ranch Stromboli Recipe

I have to tell you, I was completely hooked the first time I made this Chicken Bacon Ranch Stromboli. The combination of savory chicken, smoky bacon, and creamy ranch in a golden, flaky crust is just irresistible.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.