There’s something magical about the aroma of a freshly baked Chicken Ranch Stromboli wafting through your kitchen. This Italian-American creation combines tender chicken, gooey cheese, and zesty ranch flavors all wrapped in a golden, crusty dough. It’s the perfect midweek dinner solution when you want something that feels special but doesn’t require hours in the kitchen.
I developed this recipe after countless pizza nights left me craving something different yet familiar. The combination of savory chicken, creamy ranch, and melty cheese creates a flavor profile that’s comforting and slightly addictive – I guarantee empty plates and requests for seconds!
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Uses simple ingredients you likely already have in your pantry and refrigerator
- Versatile recipe that can be customized with your favorite fillings
- Makes impressive leftovers that reheat beautifully for lunch the next day
- Kid-friendly while still sophisticated enough for adults to enjoy
Ingredients
- 1 pound pizza dough, homemade or store-bought
- 1 cup cooked chicken, shredded or diced
- 1 cup shredded mozzarella cheese
- 1/2 cup diced tomatoes, drained
- 1/4 cup ranch dressing, plus more for dipping
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pizza dough on a lightly floured surface into a rectangle, approximately 10×14 inches.
- Spread the ranch dressing evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the garlic powder and onion powder evenly over the ranch. Distribute the cooked chicken and diced tomatoes over the ranch dressing. Top with shredded mozzarella cheese, and season with salt and pepper.
- Starting with the long edge, roll the dough up tightly to enclose the filling. Transfer the roll to a baking sheet lined with parchment paper, seam side down.
- Beat the egg with a tablespoon of water to make the egg wash, and brush it over the stromboli. Make shallow diagonal slashes on the top of the stromboli if desired. Drizzle the top with olive oil.
- Bake for 25-30 minutes, or until the stromboli is golden brown and the cheese is bubbling.
- Let it cool for a few minutes before slicing. Garnish with fresh parsley. Serve with extra ranch dressing for dipping.
Tips & Variations
- For a spicier version, add 1-2 tablespoons of buffalo sauce to the chicken mixture
- Rotisserie chicken works perfectly in this recipe and saves prep time
- Vegetarian option: substitute the chicken with sautéed mushrooms and spinach
- The dough can be prepared and filled up to 24 hours ahead, then refrigerated until ready to bake
- For a crispier crust, place a sheet pan with water on the bottom rack of your oven while baking
- If the stromboli is browning too quickly, tent with foil for the last 5-10 minutes of baking
Serving Suggestions
Serve your Chicken Ranch Stromboli with a side of warm marinara sauce for dipping, or for a true ranch experience, offer additional ranch dressing on the side. A simple green salad with a light vinaigrette makes the perfect accompaniment, balancing the richness of the stromboli.
For a complete meal, pair with roasted vegetables like broccoli or Brussels sprouts, which provide a nice textural contrast to the soft, cheesy interior of the stromboli.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10 minutes for best results – microwaving will make the crust soggy
- The stromboli is done when the internal temperature reaches 165°F and the crust is golden brown
- Let the stromboli rest before cutting to prevent the filling from spilling out
FAQs
Can I freeze this Chicken Ranch Stromboli?
Yes! Bake it completely, let it cool, then wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Can I use homemade ranch dressing?
Absolutely! Homemade ranch dressing works wonderfully and often provides even better flavor than store-bought versions.
What if my dough is too sticky to work with?
If your dough is sticky, dust your work surface and hands with more flour. You can also refrigerate the dough for 15-20 minutes to make it easier to handle.
Can I make mini strombolis instead of one large one?
Yes! Divide the dough and filling into 4 portions to make individual strombolis. Reduce the baking time to about 15-18 minutes, or until golden brown.
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