1-Getting started with this Chicken Bacon Ranch Stromboli is a breeze, and you’ll be amazed at how quickly it comes together. First, preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. This step sets the stage for a crispy crust and even baking.

2-Next, stretch the pizza dough thinly and evenly on the parchment, leaving about a 1-inch border to seal everything in. Spread 1/2 cup of ranch dressing over the dough to give it that signature flavor. Y’all will love how it ties all the ingredients together.

3-Adding the Fillings: Evenly sprinkle 2 cups of shredded rotisserie chicken on top of the ranch dressing for a protein-packed layer. Follow that with 1/2 cup of chopped cooked bacon and 2 cups of shredded mozzarella cheese to build up the tasty filling. Make sure to distribute them well so every bite is just right.

4-Rolling it up is the fun part start from one side and roll the dough like a jelly roll, using the parchment paper to help. Place it seam-side down on the baking sheet, tuck and stretch the ends under, and cut several diagonal slits into the crust for steam to escape.

5-Baking and Serving: Bake for 15 to 25 minutes or until the crust turns a deep golden brown, then let it cool a bit before slicing. Serve warm with additional ranch dressing for dipping, and enjoy the gooey goodness. For more ideas on dough, check out our Italian pizza dough recipe to elevate your baking game.

6-This Chicken Bacon Ranch Stromboli can be baked right away or refrigerated overnight, which is great for planning ahead. Remember, using thicker ranch dressing helps prevent any leakage, and shredding the chicken while it’s warm makes the job easier.