I’ll never forget the first time I made Chicken Bacon Ranch Stromboli for a family game night—it disappeared before the second quarter even started! There’s something magical about that golden, flaky crust wrapped around juicy chicken, crispy bacon, and the tangy zip of ranch. It’s the kind of comfort food that makes everyone gather around the kitchen, forks in hand, begging for "just one more slice."

Now, this stromboli has become my go-to for everything from busy weeknights to potlucks (trust me, it’s a crowd-pleaser). The best part? It’s ridiculously easy to throw together, especially if you cheat like I do with store-bought dough and rotisserie chicken. No one will know—or care—because they’ll be too busy devouring every last bite.

Why You’ll Love Chicken Bacon Ranch Stromboli

Perfect for busy weeknights or game-day snacks. Seriously, this stromboli comes together in a flash—especially if you use rotisserie chicken like I do. No fuss, no stress, just cheesy, bacon-y goodness.
Packed with savory chicken, crispy bacon, and tangy ranch. It’s like all your favorite flavors decided to throw a party inside a golden, buttery crust. The first bite? Pure heaven.
Easily customizable with your favorite add-ins. Got picky eaters? Swap the red onion for bell peppers or leave it out entirely. Feeling spicy? Toss in some jalapeños. This recipe’s as flexible as your cravings.
Great for meal prep—stores and reheats well. I always make extra because leftovers taste just as amazing the next day (if they even last that long). Pro tip: Reheat slices in the oven to keep that perfect crisp.
A fun twist on traditional pizza that everyone loves. Stromboli feels special but secretly couldn’t be simpler. Kids go wild for it, and adults? They’ll be asking for the recipe.

Ingredients You’ll Need for Chicken Bacon Ranch Stromboli

1 lb pizza dough (store-bought or homemade) – I won’t judge if you grab the refrigerated kind—I do it all the time! But if you’re feeling fancy, homemade dough is worth the extra 10 minutes.
½ cup ranch dressing – Use your favorite bottled kind or whip up a quick homemade version. Just don’t skimp—this is the flavor MVP!
1 ½ cups shredded mozzarella cheese – Pre-shredded works, but if you’ve got time, freshly grated melts like a dream. A mix of mozzarella and cheddar? Even better.
4 strips cooked thick-cut bacon, crumbled – Turkey bacon works too, but let’s be real—that smoky, crispy pork bacon is what dreams are made of.
1 cup cooked chicken, diced – Rotisserie chicken is my lazy-day hero here. No cooking, no fuss—just tear it up and toss it in!
¼ cup thinly sliced red onion – Optional, but that little crunch and bite? If raw onion’s too strong, quick-pickle it in vinegar first.
1 tablespoon chopped fresh parsley – Mostly for that pretty green sprinkle on top, but it adds a fresh pop if you’ve got it.
1 egg, beaten – This gives your stromboli that gorgeous golden shine. No egg? A little milk or melted butter works in a pinch.

Step-by-Step Chicken Bacon Ranch Stromboli Instructions

Preheat and Prep: First things first—get that oven toasty! Crank it up to 375°F (190°C) and line your baking sheet with parchment paper. (Trust me, this saves so much scrubbing later.)
Roll the Dough: Dust your counter with a little flour—just enough so the dough doesn’t stick. Roll it out into a rough 12x10-inch rectangle. Don’t stress about perfection here; rustic is charming! If it springs back, let it rest for 5 minutes and try again.
Layer the Fillings: Now for the fun part! Spread that ranch dressing like you’re frosting a cake, leaving about an inch bare around the edges. Pile on the cheese first (it acts like glue for the other fillings), then scatter the bacon, chicken, and red onion. Go ahead—sneak a few extra bacon crumbles. I won’t tell.
Roll It Up: Starting from the long side, roll the dough snugly like a sleeping bag. Pinch the seam and ends to seal everything in. If it tears a little, just patch it with a pinch of dough—no one will notice once it’s baked.
Brush and Bake: Place your stromboli seam-side down on the baking sheet. Give it a glossy egg wash bath—this is the secret to that golden, bakery-worthy crust. Bake for 20–25 minutes until it’s puffed and deeply golden. Your kitchen will smell *amazing*.
Rest and Serve: I know it’s tempting to slice right in, but let it cool for 5 minutes. This keeps the cheese from oozing everywhere. Then cut into thick slices and watch everyone’s eyes light up. Dip in extra ranch if you’re feeling extra indulgent!

Delicious Variations for Chicken Bacon Ranch Stromboli

Spicy Kick: Toss in a handful of diced jalapeños or a few shakes of crushed red pepper flakes with the chicken. If you really want to turn up the heat, drizzle some hot sauce over the ranch before rolling—Buffalo ranch stromboli, anyone?
Veggie-Packed: Sneak in some greens! A handful of baby spinach or arugula wilts perfectly in the oven. For crunch, add diced bell peppers or even zucchini ribbons. (Pro tip: If using watery veggies like mushrooms, sauté them first to avoid a soggy stromboli.)
Cheese Swap: Mozzarella’s classic, but pepper jack adds a spicy twist, and sharp cheddar gives it a tangy punch. My wildcard pick? A sprinkle of feta for a salty bite that plays so nicely with the ranch.
Dough Alternatives: Whole wheat dough adds nutty flavor, while gluten-free dough works beautifully (just roll it a bit thicker to prevent tearing). Feeling adventurous? Try garlic-herb dough from the store—it’s a game-changer.

The beauty of stromboli? It’s a blank canvas. Once you’ve mastered the basic Chicken Bacon Ranch version, play around! Last week, I swapped the ranch for pesto and added sun-dried tomatoes. Your kitchen, your rules.

Serving and Storage Tips for Chicken Bacon Ranch Stromboli

Serving: Slice it warm and watch the cheese pull! I always serve mine with little bowls of extra ranch and marinara for dipping—because why choose when you can have both? For parties, cut it into smaller pieces and stick toothpicks in them. They’ll vanish faster than you can say "seconds."
Storage: If you somehow have leftovers (rare in my house), tuck them into an airtight container in the fridge. They’ll stay tasty for up to 3 days. Just separate slices with parchment paper so they don’t stick together.
Reheating: The microwave is tempting, but resist! Pop slices on a baking sheet at 350°F (175°C) for about 10 minutes to bring back that irresistible crispness. Bonus: The cheese gets gooey all over again.
Freezing: Wrap uncooked or baked stromboli tightly in foil, then slide it into a freezer bag. It’ll keep for a month—perfect for emergency cravings. Thaw overnight in the fridge before baking or reheating.

One more tip: If you’re packing stromboli for lunch, wrap slices in foil and reheat them in the oven at work (if you’re lucky enough to have one). Your coworkers will be jealous—fair warning!

Helpful Notes for Perfect Chicken Bacon Ranch Stromboli

For extra crispiness, bake on a preheated pizza stone. I swear by this trick—the stone gives that crust an unbeatable crunch. Just pop it in the oven while it preheats, then slide your stromboli right onto it using parchment paper.
Let the stromboli rest before slicing. I know, waiting is torture when it smells this good, but trust me: 5 minutes makes all the difference. It lets the cheese settle so it doesn’t gush out everywhere when you cut in.
Rotisserie chicken is your best friend. No shame in shortcuts here! That juicy, pre-cooked bird saves so much time. I always grab one on busy days—just shred it straight from the container.

One more thing: If your dough tears while rolling, don’t panic! Patch it with a little extra dough or just fold the edges over—it’ll bake up just fine. Stromboli is forgiving like that.

Frequently Asked Questions About Chicken Bacon Ranch Stromboli

Can I make this ahead of time? Absolutely! Assemble the stromboli up to the baking step, wrap it tightly in plastic, and stash it in the fridge for up to 24 hours. When you’re ready, just brush with egg wash and bake—no stress. Perfect for holiday mornings or last-minute guests!
Can I use a different sauce? Of course! Alfredo sauce makes it extra creamy, and barbecue sauce turns it into a smoky-sweet delight. My cousin swears by pesto instead of ranch—just make sure to keep the sauce layer thin so the dough doesn’t get soggy.
How do I prevent a soggy bottom? Three words: parchment paper saves lives. Also, if you’re using watery veggies (looking at you, fresh tomatoes), pat them dry first. A preheated pizza stone or baking steel works wonders too—it crisps the crust like a pro.
Can I freeze this stromboli? Yes! Freeze it before or after baking. Wrapped tightly in foil, unbaked stromboli keeps for a month (add 5–10 minutes to bake time straight from frozen). Baked slices? Reheat from frozen at 350°F until warmed through—crispier than microwaving!
My cheese oozed out—what did I do wrong? Don’t worry, it happens! Next time, leave a bigger border (about 1.5 inches) when spreading fillings, and really pinch those seams shut. If cheese escapes anyway, call it "artisanal" and keep eating—it’ll still taste incredible.

Final Thoughts on Chicken Bacon Ranch Stromboli

Listen, if there’s one recipe I could bottle up and gift to every home cook, it’d be this Chicken Bacon Ranch Stromboli. It’s the ultimate crowd-pleaser—whether you’re feeding hungry kids after soccer practice or hosting a last-minute game night. That first bite, with the flaky crust giving way to melty cheese and smoky bacon? Pure magic.

I’ve lost count of how many times I’ve made this (my family begs for it weekly), but here’s the truth: It never gets old. So roll up those sleeves, grab that dough, and make some memories—then tell me all about it! Did you add a twist? Did it disappear in minutes like mine always does? I want to hear your stromboli stories. Now go bake something delicious!

Chicken Bacon Ranch Stromboli Recipe

Author: Emily Parker
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

A delicious Chicken Bacon Ranch Stromboli filled with savory chicken, crispy bacon, melted cheese, and tangy ranch dressing.

Ingredients

Scale

1 lb pizza dough (store-bought or homemade)
½ cup ranch dressing
1 ½ cups shredded mozzarella cheese
4 strips cooked thick-cut bacon, crumbled
1 cup cooked chicken, diced (rotisserie chicken works well)
¼ cup thinly sliced red onion
1 tbsp chopped fresh parsley (optional)
1 egg, beaten (for egg wash)

Instructions

Preheat your oven to 375°F (190°C).
Roll out the pizza dough into a rectangle.
Spread ranch dressing evenly over the dough.
Sprinkle mozzarella cheese, crumbled bacon, diced chicken, and sliced red onion.
Optionally add chopped fresh parsley.
Roll the dough tightly into a log, sealing the edges.
Brush the top with beaten egg.
Bake for 20-25 minutes until golden brown.
Let cool slightly before slicing.
Serve warm.

Notes

Use precooked chicken and bacon for quicker prep.
Store leftovers in an airtight container for up to 3 days.
Reheat leftovers in the oven for best texture.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg

Keywords: Chicken Bacon Ranch Stromboli, Easy Stromboli Recipe, Ranch-Flavored Stromboli