Step 3: Roll Out the Dough
- Preheat your oven to 400°F (200°C).
- Punch down the risen dough and transfer it to a lightly floured surface.
- Roll the dough into a rectangle, about 12×8 inches in size. Ensure it’s evenly thick to cook properly.
Step 4: Assemble the Stromboli
- Spread the chicken, bacon, and cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
- Starting from one long side, carefully roll the dough into a log shape. Pinch the edges and ends to seal the filling inside.
- Place the rolled stromboli seam-side down on a baking sheet lined with parchment paper.
Step 5: Add Finishing Touches
- Brush the top with the beaten egg for a golden, glossy finish.
- Sprinkle extra Italian herbs or garlic powder on top for added flavor.
Step 6: Bake
- Bake in the preheated oven for 25–30 minutes or until the stromboli is golden brown and crispy on top.
- Remove from the oven and let it rest for 5–10 minutes before slicing. This allows the filling to set slightly and prevents the cheese from spilling out.
Step 7: Serve
- Slice the stromboli into 1–2 inch pieces and serve warm.
- Pair with extra ranch dressing or marinara sauce for dipping.
Tips for the Perfect Chicken Bacon Ranch Stromboli
- Dough: For a softer crust, use bread flour instead of all-purpose flour.
- Cheese: Feel free to mix mozzarella with provolone or Monterey Jack for extra gooeyness.
- Filling: You can add mushrooms, spinach, or jalapeños for extra flavor.
- Make Ahead: Prepare the stromboli and refrigerate for up to 24 hours before baking.
The Chicken Bacon Ranch Stromboli is a perfect combination of crunchy crust, melty cheese, savory chicken, and smoky bacon with the creamy tang of ranch dressing. It’s a guaranteed crowd-pleaser and fun to make, whether for a cozy family dinner or a party appetizer platter.
If you want, I can also make a simpler 30-minute version that skips the yeast dough and uses store-bought dough for faster cooking without losing flavor. Do you want me to do that?
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