Every Friday night in our house is “something-wrapped-in-dough” night, my little family’s version of pizza night. We’re a crew of four, and let me tell you, when something comes out of the oven golden, melty, and slightly crisp around the edges, there are no complaints, just empty plates and happy sighs.

⁠

One evening, I had a bit of rotisserie chicken left from lunch, some cooked bacon that didn’t make it into breakfast, and a ball of pizza dough staring at me from the fridge. That’s when this Chicken Bacon Ranch Stromboli made its grand debut.

My husband called it “dangerously good” with his mouth full, my teenage daughter asked if I’d made two (smart girl), and even my picky eater son gave me a thumbs-up mid-bite. This stromboli hits all the right notes—gooey cheese, juicy chicken, smoky bacon, and ranch. What more could you ask for?

You can roll it up during a school night and have it baked and ready in under 40 minutes. I love how it turns humble leftovers into a dinner that tastes like you planned it all week.

If you’ve got a busy schedule, a hungry household, and a soft spot for comforting flavors, this stromboli is calling your name. Trust me, once you make it, it’ll land in your regular dinner rotation. It sure did in mine.

Short Description

A cozy, family-friendly bake filled with juicy chicken, crispy bacon, ranch dressing, and melty cheese—rolled into golden pizza dough and baked to perfection.

Key Ingredients

1 lb pizza dough (store-bought or homemade)
1/2 cup ranch dressing
1 1/2 cups shredded mozzarella cheese
4 strips thick-cut bacon, cooked and crumbled
1 cup cooked chicken, diced (rotisserie works perfectly)
1/4 cup red onion, thinly sliced
1 tbsp fresh parsley, chopped (optional)
1 egg, beaten (for egg wash)

Tools Needed

Rolling pin
Sharp knife or pizza cutter
Baking sheet
Parchment paper
Pastry brush
Small bowl for egg wash
Spoon or spatula for spreading

Cooking Instructions

Step 1: Preheat and Prep Dough
Preheat your oven to 375°F (190°C). Let your pizza dough rest at room temp for 10–15 minutes. This softens the dough and makes it easier to roll out without tearing.

Step 2: Roll the Dough
Lightly flour your surface and roll the dough into a large rectangle, about 10×14 inches. Don’t stress about perfection—rustic is good!

Step 3: Add the Ranch Base
Spread the ranch dressing evenly over the dough, leaving about a 1-inch border on all sides. This helps the edges seal later.

Step 4: Layer the Fillings
Sprinkle mozzarella over the ranch. Follow with chicken, bacon crumbles, and red onion slices. Make sure it’s evenly distributed for every bite to have flavor.

Step 5: Roll It Up
Starting from the long side, gently roll the dough into a log, like a jelly roll. Pinch the seam and both ends tightly to seal. Lay it seam-side down on a parchment-lined baking sheet.

Step 6: Egg Wash and Vent
Brush the top with beaten egg for a glossy, golden crust. Use a sharp knife to cut 3–4 shallow slits across the top for steam to escape.

Step 7: Bake to Perfection
Bake for 25–30 minutes, or until the crust is golden brown and firm to the touch. The cheese should be bubbly and the top slightly crisp.

Step 8: Rest, Slice, and Serve
Let it cool for 5 minutes before slicing. Garnish with chopped parsley if using, then slice into thick pieces and serve warm.

Why You’ll Love This Recipe

Family-Friendly Flavors: Ranch, chicken, bacon, and cheese are always a win, especially with kids.

Quick Weeknight Option: Ready in under 40 minutes, start to finish.

Great Use of Leftovers: A smart way to repurpose rotisserie chicken or that last bit of cooked bacon.

Freezer Friendly: Make two, freeze one for a future busy day.

Customizable: Add spinach, swap cheeses, or use turkey bacon, easy to make your own.

Mistakes to Avoid & Solutions

Dough Too Cold to Roll
Solution: Always let dough sit out for 10–15 minutes before rolling. Cold dough resists and tears easily.

Overfilling the Stromboli
Solution: Stick to the amounts listed. Too much filling can cause leaks or uneven baking.

Crust Not Browning
Solution: Don’t skip the egg wash. It helps achieve that golden finish.

Filling Falls Out When Slicing
Solution: Let it rest 5–10 minutes after baking. This helps the cheese set a bit and keeps everything inside.

Soggy Bottom
Solution: Use parchment paper, and if needed, place your baking tray on the bottom rack for the last 5 minutes to crisp up the base.

Serving and Pairing Suggestions

Main Meal: Serve with a simple side salad or roasted vegetables.

Dipping Fun: Offer extra ranch, marinara, or garlic sauce on the side.

Game Day Spread: Slice into smaller portions and serve as finger food.

Brunch Twist: Serve alongside scrambled eggs or a breakfast salad.

Drinks: Pairs well with sparkling water, iced tea, or chilled white wine.

Storage and Reheating Tips

To Store: Wrap leftovers in foil or place in an airtight container. Refrigerate for up to 3 days.

To Freeze: Wrap tightly in foil and freeze for up to 2 months.

To Reheat: Bake at 350°F for 10–12 minutes or air-fry for 5–6 minutes. Avoid the microwave, it softens the crust.

FAQs

1. Can I make this ahead of time?
Yes! Assemble the stromboli, wrap it tightly, and refrigerate up to 1 day before baking.

2. What kind of dough works best?
Store-bought pizza dough is great, but homemade works too. Just make sure it’s not too thin or it may tear.

3. Can I use a different cheese?
Definitely. Provolone, cheddar, or even pepper jack can add extra flavor.

4. What if I don’t like ranch?
Swap it with garlic cream sauce, pesto, or even a light marinara.

5. How do I keep it from getting soggy inside?
Don’t overload with wet ingredients and bake until the top is golden and crisp.

Tips & Tricks

Roll dough on parchment to transfer easily to your baking sheet.

Chop the bacon and chicken into small, even pieces for better bite distribution.

Add a pinch of Italian seasoning or garlic powder to the egg wash for extra flavor.

Sprinkle sesame or poppy seeds on top before baking for a crunchier crust.

If baking for a crowd, double the recipe and use a large sheet pan.

Recipe Variations

1. Buffalo Chicken Stromboli

Replace ranch with buffalo sauce

Use blue cheese crumbles and mozzarella

Add celery bits for a classic twist

2. Veggie Lover’s Version

Skip bacon and chicken

Add sautéed mushrooms, spinach, and bell peppers

Use a garlic cream sauce or pesto

3. Barbecue Chicken Stromboli

Use BBQ sauce instead of ranch

Add red onions and sharp cheddar

Optional: a sprinkle of smoked paprika inside for depth

4. Breakfast Stromboli

Fill with scrambled eggs, cooked bacon or sausage, and cheddar

Swap ranch for a cheese sauce or breakfast gravy

Great for brunch or meal prep

Final Thoughts

This Chicken Bacon Ranch Stromboli has become one of those recipes I don’t even need to look at anymore—it’s just part of my muscle memory now. It’s comforting, filling, and easy to adapt based on what’s in the fridge. The smell alone brings my family to the kitchen before I even call them.

I love that it doesn’t require fancy ingredients or extra prep. It’s a realistic recipe that fits into our messy, beautiful weeknights. It’s also one of those rare meals that pleases every person at the table without a single complaint.

If you try it once, you’ll see why I keep coming back to it. It’s like pizza’s cozier cousin—rolled, stuffed, and baked into something just a little more special.

So if you’re staring into your fridge tonight wondering what to make, give this one a shot. You’ll be glad you did.

Family-Friendly Chicken Bacon Ranch Stromboli