Equipment Needed
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Small bowl for egg wash
- Sharp knife or pizza cutter
- Cooling rack
Step-by-Step Instructions
My process always starts by letting my pizza dough relax and come to room temperature on the counter. This is non-negotiable for easy rolling. Meanwhile, I prep my fillings. In a medium bowl, I combine the shredded chicken, crumbled bacon, mozzarella, cheddar, garlic powder, and fresh chives if I’m using them. I gently stir in the 1/2 cup of ranch dressing until everything is evenly coated. This mixture should be cohesive but not soupy. I also preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper. The parchment is crucial; it prevents sticking and makes cleanup a breeze.
Once the dough is soft and pliable, I lightly flour my work surface and rolling pin. I roll the dough out into a rough rectangle, about 10×14 inches. I aim for an even thickness. If the dough starts to spring back, I let it rest for 5 minutes—fighting it only leads to a tough crust. I then spread the chicken-bacon-ranch filling evenly over the dough, leaving a 1-inch border clear on all sides. This border is my seal, so I’m careful here. I lightly press the filling down to compact it slightly, which helps create a tight roll.
Now, for the roll. Starting from one of the long sides, I begin to tightly roll the dough over the filling, using the parchment paper to help lift and guide it, almost like rolling a sushi mat. I continue rolling until I reach the opposite bare edge. I then pinch the final seam and the ends closed firmly, really sealing them to prevent a cheesy blowout in the oven. I carefully transfer the log, seam-side down, to the prepared baking sheet. I then use a sharp knife to score 4-5 shallow slashes diagonally across the top of the log. This allows steam to escape and keeps the stromboli from bursting open dramatically in the oven.(See the next page below to continue…)