Ingredients
Method
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a sheet pan with parchment paper.
Prepare the Dough:
- Roll out the refrigerated pizza dough onto the parchment paper. Stretch it slightly into a rectangle, leaving about an inch of space on either end and a third of the dough empty on each side.
Layer the Fillings:
- Spread the shredded mozzarella cheese evenly down the center of the dough. Top with the shredded chicken, chopped bacon, and ranch dressing.
Roll the Stromboli:
- Fold one empty side of the dough over the filling, then roll tightly like a cinnamon roll. Pinch the seams and ends together to seal the stromboli completely.
Apply the Egg Wash:
- In a small bowl, mix the beaten egg with 1–2 tablespoons of water. Carefully turn the stromboli seam-side down on the sheet pan and brush the top with the egg wash.
Add Seasonings and Slits:
- Sprinkle the stromboli with ranch seasoning and chopped parsley. Use a sharp knife to cut a few slits across the top for ventilation.
Bake to Golden Perfection:
- Place the stromboli in the oven and bake for 20–25 minutes, or until the top is golden brown.
Slice and Serve:
- Let the stromboli cool slightly before slicing into portions. Serve warm with extra ranch dressing for dipping if desired.
Notes
- Make Ahead: Assemble the stromboli up to a day in advance, cover it tightly, and refrigerate. Bake when ready to serve.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.
- Freeze for Later: Bake the stromboli first, let it cool, then wrap tightly in foil and freeze. Reheat directly from frozen in the oven at 350°F (175°C).
- Customization Options: Add sautéed onions, spinach, or jalapeños for extra flavor. Swap mozzarella for cheddar or provolone if you like.