Chicken Bacon Ranch Stromboli Recipe

A Fun Twist on Pizza Night

I have always loved pizza night. But sometimes, you want a little change. This stromboli is the perfect answer. It has all your favorite pizza flavors, rolled up into one delicious package.

The first time I made this, my grandson thought it was magic. He watched me roll it up. His eyes got so wide when I pulled the golden loaf from the oven. I still laugh at that.

Let’s Get Rolling

First, stretch your dough on some parchment paper. Do not worry if it is not a perfect shape. My dough is always a little lopsided. It just adds to the charm.

Now, spread that ranch dressing like you are painting a picture. Then comes the fun part. Layer on the chicken, bacon, and cheese. Doesn’t that look wonderful already?

The Secret to a Good Roll

Rolling it up can feel tricky. Just use the parchment paper to help you. Tuck the ends under nicely. This matters because it keeps all the cheesy goodness inside where it belongs.

Do not forget to make a few slits on top. This lets the steam out while it bakes. Fun fact: This rolling technique comes from old Italian bakeries. They knew what they were doing.

What is your favorite thing to cook with someone else? I love having a helper in the kitchen.

Why Simple Meals Matter

This recipe is more than just food. It is about sharing something easy and joyful. A warm, cheesy meal can turn a regular day into a small celebration.

That is why this matters. Cooking does not have to be hard to be special. Using a rotisserie chicken is a smart trick. It saves you so much time.

The Best Part is the Dip

When that stromboli comes out of the oven, your kitchen will smell amazing. Let it rest for a minute before you slice it. The wait is the hardest part.

Serve it with extra ranch for dipping. The cool, creamy dip with the warm, cheesy bread is just perfect. This matters because the little extras make a meal feel complete.

Do you prefer to dip your food in ranch, marinara, or something else? Tell me your favorite.

Your Turn in the Kitchen

Now you have a new recipe for your collection. It is great for a busy weeknight. It is also perfect for sharing with friends.

The best recipes are the ones that make you happy. And this one always makes me smile. I hope it does the same for you.

If you make it, what filling would you try next? Pepperoni and cheese or maybe something with veggies?

Ingredients:

Ingredient	Amount	Notes
Thin crust refrigerated pizza dough	1 (8-ounce) can
Prepared ranch dressing	1/2 cup	Plus more for dipping
Shredded rotisserie chicken	2 cups
Cooked bacon	1/2 cup	Chopped
Shredded mozzarella cheese	2 cups

My Grandson’s Favorite Stromboli

My grandson Leo calls this his “fancy pizza roll.” I still laugh at that. It is the easiest dinner to put together on a busy night. You just roll everything up. The smell from the oven is pure magic. It makes everyone gather in the kitchen, hungry and curious.

Let’s get our hands a little dusty with flour. It is the best part. Here is how we make it.

Step 1: First, get your oven nice and hot at 400° F. Line your baking sheet with parchment paper. Now, pop open that can of pizza dough. It always makes me jump! Stretch the dough out on the paper. Try to make it a nice, even rectangle.

Step 2: Spread the ranch dressing all over the dough. Leave a little empty border around the edge. Then, sprinkle on your shredded chicken. Next comes the bacon. Finally, cover it all with that lovely mozzarella cheese. A cheesy blanket holds everything together.

Step 3: Time to roll it up, just like a jelly roll. Use the parchment paper to help you. It makes it so much easier. Once it is rolled, put the seam side down. Tuck the ends underneath. Then, take a knife and make a few slits on top. (This lets the steam out so it does not burst! A hard-learned tip from a messy experience.)

Step 4: Bake it for 15 to 25 minutes. You will know it is done when it is a deep, golden brown. Let it sit for a few minutes before you slice it. Serve it warm with extra ranch for dipping. Doesn’t that smell amazing? What is your favorite thing to dip food in? Share below!

Cook Time: 15–25 minutes
Total Time: 30–40 minutes
Yield: 4 servings
Category: Dinner, Lunch

Three Tasty Twists to Try

This recipe is like a blank canvas. You can paint it with so many different flavors. My friend Martha makes a vegetarian version for her book club. It is always a huge hit. Do not be afraid to play with your food.

Pizza Party Twist: Swap the ranch for pizza sauce. Use pepperoni and sausage instead of chicken.

Veggie Lover’s Dream: Skip the meat. Load it with spinach, bell peppers, and mushrooms. So colorful!

Spicy Buffalo Style: Use buffalo sauce instead of ranch. Add some blue cheese crumbles with the mozzarella.

These are just a few ideas to get you started. Which one would you try first? Comment below!

What to Serve With Your Stromboli

This stromboli is a meal all by itself. But I love to add a little something on the side. A simple green salad with a tangy vinaigrette is perfect. It cuts through the richness. A bowl of tomato soup for dipping is also wonderful. It feels so cozy.

For drinks, I have two favorites. A cold glass of milk is a classic with anything cheesy. For the grown-ups, a crisp lager beer is a nice match. It cleanses the palate between each delicious bite. Which would you choose tonight?

Keeping Your Stromboli Fresh and Tasty

Let’s talk about storing your stromboli. First, let it cool completely. Then wrap it tight in foil. You can keep it in the fridge for three days.

For longer storage, freeze it. Wrap the cooled stromboli in plastic wrap first. Then put it in a freezer bag. It will be good for two months. This helps you have a quick meal ready anytime.

I once reheated one straight from the freezer. The middle was still cold! Now I thaw it in the fridge overnight. Then I warm it in a 350°F oven until toasty. This keeps the crust crisp.

Batch cooking saves you time on busy nights. It also means less cleaning up later. That is a win for everyone. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Stromboli Troubles

Is your dough tearing when you roll it? Do not worry. Just pinch the tear together with your fingers. If it is too sticky, dust it with a little flour.

I remember when my first stromboli leaked. Filling spilled out everywhere! Now I leave that one-inch border clean. It makes a big difference. A good seal gives you a beautiful, stuffed loaf.

Is the top browning too fast? Loosely tent it with foil. This lets it cook without burning. Getting the inside hot and the crust golden is the goal. This matters for both flavor and texture.

Solving small problems builds your cooking confidence. You learn that mistakes are okay. You can always fix them. Which of these problems have you run into before?

Your Stromboli Questions Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free pizza crust. The method stays exactly the same.

Q: Can I prepare it ahead of time? A: Absolutely. Assemble it, wrap it, and keep it in the fridge. Bake it just before your meal.

Q: What are some easy ingredient swaps? A: Use shredded cheddar instead of mozzarella. Or try cooked sausage instead of chicken. Fun fact: The first stromboli was made in the 1950s in the United States!

Q: Can I make a smaller version? A: You can cut the dough in half. Just use a smaller baking sheet. Adjust the baking time down a bit.

Q: Any optional tips for extra flavor? A: Brush the top with garlic butter after baking. It adds a lovely, savory finish. Which tip will you try first?

Sharing Your Kitchen Creations

I hope you love making this stromboli. It is such a cozy and filling meal. Cooking for others is a way to show you care.

I would be so happy to see your results. Your photos inspire me and other readers too. Please share your beautiful stromboli rolls with us.

Have you tried this recipe? Tag us on Pinterest! Seeing your kitchen successes is my favorite thing. Happy cooking!

—Elowen Thorn.