Delightful Chicken Ranch Stromboli: A Flavorful Twist on a Classic

Creating the Ranch‑Cheese Mixture

1. Combine Wet Ingredients. In a medium bowl, whisk together ½ cup ranch dressing and the seared chicken. The ranch coats each piece, locking in moisture and infusing the meat with its signature herbs and tang.
2. Stir in Cheeses. Fold in 1 cup shredded mozzarella and ½ cup sharp cheddar. The cheeses will melt during baking, creating a creamy, gooey core that binds the filling together.
3. Add Crunch & Freshness. Sprinkle the crumbled bacon and chopped chives into the mixture. Bacon contributes a smoky crunch, while chives add a bright, oniony lift that balances the richness.

Assembling the Stromboli

Lay one pizza dough circle on a lightly floured surface. Using your fingertips, press a thin border of about ½‑inch around the edge—this will seal the roll. Evenly spread the chicken‑ranch mixture over the dough, leaving the border untouched. Carefully roll the dough from one long side to the other, tucking the seam underneath as you go. Pinch the seam and ends to seal completely, then flip the roll seam‑side down on a parchment‑lined baking sheet.

Baking & Finishing

1. Egg Wash. Beat one egg with a splash of water, then brush the entire stromboli. This glossy coating will turn golden brown and give a slight crispness to the crust.
2. Oven Time. Preheat the oven to 375°F (190°C). Bake the stromboli for 20‑25 minutes, or until the dough is deep golden and the internal temperature of the filling reaches 165°F (74°C). A visual cue is a firm, puffed‑up roll that feels lightly springy to the touch.
3. Rest & Slice. Allow the stromboli to rest for 5 minutes after removal. Resting lets the juices redistribute, preventing a dry interior. Using a serrated knife, cut the roll into 6 equal slices, drizzle any remaining ranch sauce on top, and garnish with extra chives if desired.