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The smell of hot, fresh stromboli puts me right back in our small, noisy kitchen, where everyone was joking around and begging for a cheesy slice. I came up with this chicken bacon ranch combo when we had extra rotisserie chicken in the fridge and I didn’t want to fall back on pizza again. One bite says it all—crunchy golden outside, gooey cheese, juicy chicken, crispy bacon, all smothered in creamy ranch. Total comfort food.
I whipped this up for my niece and nephew last week—those two are seriously picky but they polished off their plates and even fought over who got to keep the leftovers. That's how you know it's a winner!
Must-Have Ingredients:
- Pizza dough (store-bought): let it hang out on the counter to make stretching easier (grab fresh dough from your neighborhood pizza shop if you can)
- Bacon bits: go for real pork bacon—turkey just doesn’t hit the same
- Shredded rotisserie chicken: snag a cooked one at the grocery store or any leftover roast chicken works
- Thick ranch dressing: splurge for the stuff in the fridge section, it’s worth it
- Whole milk mozzarella cheese: melts creamier than the light version
Let’s get straight into how this comes together:
Prep Time:
Heat your oven up to 400°F
Dust your counter lightly with flour
Grab your biggest sheet pan
Line it with parchment paper—trust me, it keeps things from sticking and makes cleaning up way easier
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Stuffing and Rolling:
Gently pull the dough into a big rectangle to fit your baking pan
Go ahead and slather ranch all over, just leave an inch border clear on the sides
Add the chicken on top of the ranch
Toss bacon pieces right over everything
Generously sprinkle on that shredded mozzarella
Lightly press the filling so it all sticks together
How to Roll:
Start at the long side and roll it up real snug, kind of like you’re wrapping a blanket
Squeeze those edges tight so the filling doesn’t fall out
Place on your pan gently
Slice a few slits in the top for steam to get out
Brush with melted butter or olive oil for a golden glow
Bake It Up:
Slide it into the oven and bake 25–30 minutes
You want a crisp, deep golden top and bubbly cheese peeking out
Give it about 10 minutes on the counter before you cut into it (seriously, don’t skip this—hot cheese burns!)
Slice up with a sharp blade
My little ones start arguments over those crispy end slices! They fight for every bit of extra crust. These days I double-batch so there are enough edges to go around.
Tiny Great Tips:
Dust the top with garlic powder and sprinkle Italian herbs before you bake
Brush with egg wash for an extra-shiny top
Keep your fillings cold till you build it so the dough stays easy to handle
Always let it cool first—molten cheese on the tongue is no joke!
We love mixing it up: swap in leftover turkey after the holidays—so good. Dairy issues? Try dairy-free ranch and vegan cheese, doesn’t miss a beat. I also throw in snipped basil from the yard in summertime. It really freshens things up.
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Pro Kitchen Pointers:
Shred a block of cheese instead of buying the pre-grated stuff—it melts dreamier
Dry off the chicken first so you don’t end up with drippy insides
If the dough rips, just pinch it closed, no biggie
A pizza wheel is honestly easier than a knife for cutting those perfect slices
After making this for years, I swear that simple, quality stuff always turns out best. This stromboli looks fancy but it’s just basic ingredients wrapped up together. That’s really what brings everyone running for dinner.
How you serve this makes a difference. I lay the pieces on a cutting board at a fun angle, add a little bowl of warm marinara to dip, and sometimes streak extra ranch across the top for that wow factor (takes literally seconds).
Advance Prep Magic:
This dish is a miracle when you’re planning ahead. Get it all assembled the night before; wrap up and chill in the fridge. Let it sit out a half hour then throw it in the oven when you’re ready. Great for having guests or just prepping a no-fuss meal.
Keeping Leftovers Fresh:
Keeps fine in the fridge for about three days—just foil it up tight
Toss extras in the freezer and they’ll be good up to two months
To reheat, use the oven for about 10 minutes so the crust stays crisp
Skip the microwave if you can, it makes everything chewy
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Brunch Version:
Yes, this works for brunch too! Just add scrambled eggs into the filling and serve with hollandaise on the side instead of ranch. It’s our Christmas morning tradition with mimosas and strong coffee. The kids love it, and honestly, the adults do too—it’s filling before a busy day.
Some Final Notes:
This stromboli has been a lifesaver for last-minute family meals and always feels special for friends. Watching guests light up when you slice open that crust? Best feeling. Feeds a group or works for a potluck too. My biggest advice—don’t take it out too soon, and always rest it first. That’s the difference between perfect slices and a cheesy mess (still yummy, just messier!).
Recipe FAQs
- → Could I swap in homemade dough?
- Sure thing, any pizza dough does the trick. Roll it out nice and thin so it bakes just right.
- → How do you keep the filling inside?
- Don’t pile the filling too high or it’ll squish out. Leave a clear edge, press the seams tight, and put that seam underneath on your tray.
- → Can I prep this a day in advance?
- Absolutely! You can have everything assembled and chill in the fridge for up to a day. Let it warm up on the counter before you bake.
- → What should I eat with it?
- Try it with a salad, some roasted veggies, or dip slices in warm marinara. They all work awesome.
- → How can I save the leftovers?
- Pop any extras in a sealed container in the fridge for up to three days. For the best crunch, heat it up again in the oven.