The first time I made this Chicken Bacon Ranch Stromboli, I remember pulling it out of the oven and being overwhelmed by how incredible my kitchen smelled—warm pizza dough, sizzling bacon, melted cheese, and that unmistakable aroma of ranch seasoning all swirling together. I sliced into it while it was still steaming, and the layers of juicy chicken, creamy ranch, and gooey mozzarella practically spilled out in the most delicious way. It instantly became one of those recipes I reach for when I want a comforting, crowd-pleasing meal with minimal fuss.
Why You’ll Love This Recipe
You’ll love this recipe because it takes the classic flavors of chicken, bacon, and ranch—everyone’s favorite trio—and wraps them in soft, golden pizza dough to create the ultimate comfort food that’s perfect for busy nights, parties, game days, or any moment when you want something warm, melty, and deeply satisfying.
Ingredients
For the Stromboli
- 1 package refrigerated pizza dough
- 2 cups cooked chicken (shredded or chopped)
- 1 cup ranch dressing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 6 strips cooked bacon, crumbled
- Salt and pepper, to taste
For the Topping
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 2 tablespoons grated Parmesan cheese
I love how flexible these ingredients are. You can use rotisserie chicken, grilled chicken, or leftover baked chicken—whatever you have on hand. Mozzarella gives that classic stretchy pull, while cheddar adds a sharpness that balances the creamy ranch. The garlic and onion powders help deepen the flavor without overwhelming the filling. And that Parmesan-butter topping is what makes the crust extra golden and irresistible—don’t skip it.
Equipment Needed
- Cutting board
- Baking sheet
- Parchment paper
- Rolling pin
- Sharp knife or pizza cutter
- Mixing bowl
- Pastry brush
A rolling pin makes it easy to stretch the dough evenly, but if you don’t have one, your hands work just fine. Parchment paper is a must because melted cheese often bubbles out during baking, and the parchment makes cleanup so much easier. I love using a pastry brush for the butter topping since it helps coat the dough evenly and creates that bakery-style golden glow. A sharp knife or pizza cutter helps you slice the finished stromboli cleanly without tearing the crust.
Step-by-Step Instructions
I always start by preheating my oven so it’s good and hot when the stromboli goes in. While it heats, I unroll the pizza dough onto a sheet of parchment paper. I gently stretch it into a rectangle, being careful not to tear it. Overstretching it can make it difficult to roll, so I learned to let the dough rest a few minutes if it feels tight—it relaxes beautifully and becomes much easier to work with.(See the next page below to continue…)