The first time I pulled a golden, bubbling Chicken Bacon Ranch Stromboli from my oven, the aroma was absolutely intoxicating. The savory scent of roasted chicken and crispy bacon mingled with the herbal notes of ranch and the irresistible smell of baking bread. I remember the feeling of slicing into that loaf, revealing a perfect, cheesy swirl, and hearing the collective “wow” from my family. In that moment, I knew this wasn’t just dinner; it was an event, a guaranteed crowd-pleaser that felt fancy but was secretly simple to make right in my own kitchen.
Why You’ll Love This Recipe
You’re going to love this recipe because it takes the iconic, beloved flavors of chicken bacon ranch and wraps them up in a warm, homemade bread package. It’s endlessly impressive for guests, yet straightforward enough for a weeknight win. It solves the “what’s for dinner” question with a fun, interactive meal that delivers gooey cheese, savory fillings, and crispy crust in every single bite.
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- 1/2 cup ranch dressing (plus extra for serving)
- 2 cups cooked chicken, shredded or diced (about 1 large breast)
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked bacon, crumbled (about 6-8 slices)
- 1/4 cup shredded Parmesan cheese
- 1 tsp dried parsley or Italian seasoning
- 1 tbsp butter, melted (for brushing)
- Optional: 1/4 cup thinly sliced red onion, 1/2 cup baby spinach
Through trial and error, I’ve learned that the quality of your ranch dressing makes a huge difference. Use a brand you love or even a homemade buttermilk ranch for the best flavor. For the chicken, I strongly recommend using rotisserie chicken—it’s juicy, flavorful, and saves so much time. Trust me, don’t skip the Parmesan; it adds a salty, nutty depth that mozzarella alone can’t provide.
Equipment Needed
- Rolling pin
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush (or clean paintbrush)
- Sharp knife or pizza cutter
- Small bowl (for butter)
- Fork or small knife (for venting)
Step-by-Step Instructions
First, I let my pizza dough sit at room temperature for about 30 minutes. This is a crucial step I learned the hard way; cold dough is stubborn and will spring back when you try to roll it. I preheat my oven to 400°F (200°C) and line my baking sheet with parchment paper. The smell of the dough starting to come to life is a promise of good things to come.
On a lightly floured surface, I roll the dough out into a rough rectangle, about 10×14 inches. I’ve found that getting the thickness even is more important than a perfect shape. Then, I spread the ranch dressing evenly over the dough, leaving a one-inch border clear on all sides. This border is your glue, so don’t get too close to the edge! The creamy white layer looks so inviting against the pale dough.(See the next page below to continue…)