Chicken Bacon Ranch Stromboli

 

• Rise Time: 1 hour (or use quick-rise option)

• Cook Time: 25 minutes

• Total Time: 1 hour 50 minutes

• Course: Main Course, Appetizer

• Cuisine: Italian-American

• Diet: Omnivore

• Yield: 1 large Stromboli (serves 4-6)

• Intensity: Medium (Involves working with yeast dough, but the steps are straightforward.)

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Ingredients

For the Dough (or use a 1 lb store-bought pizza dough):

• 3 cups (360g) all-purpose flour, plus more for dusting

• 1 cup (240ml) warm water (about 110°F/43°C)

• 2 ¼ teaspoons (1 packet) instant yeast

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 2 tablespoons olive oil

For the Filling:

• 2 cups cooked chicken breast, shredded or diced (a rotisserie chicken works perfectly!)

• 6 slices bacon, cooked until crisp and crumbled

• 1 ½ cups (6 oz / 170g) shredded mozzarella cheese

• 1 cup (4 oz / 113g) shredded Italian cheese blend (or provolone)

• ½ cup grated Parmesan cheese

• 1 (1 oz) packet dry ranch seasoning mix divided

• 3 tablespoons unsalted butter, melted

• 2 tablespoons fresh parsley, chopped (optional, for garnish)

• Ranch dressing, for serving

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Instructions

Step 1: Make the Dough

1. Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, sugar, and yeast. Let it sit for 5-7 minutes until it becomes foamy. This indicates your yeast is active and alive.

2. Combine Ingredients: Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix on low speed until a shaggy dough forms.

3. Knead: Gradually add the remaining 1 cup of flour, a little at a time, until the dough pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky. Knead for 5-7 minutes on medium speed until the dough is smooth and elastic.

4. First Rise: Form the dough into a ball. Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.

   • QUICK TIP: For a faster rise, preheat your oven to the “warm” setting (about 200°F/93°C), then turn it off. Place the covered bowl in the warm oven.

Step 2: Prepare the Filling

While the dough is rising, prepare your filling ingredients. Ensure the chicken and bacon are cooked, cooled, and ready to go. In a medium bowl, combine the shredded chicken with half of the packet of ranch seasoning. This step ensures the chicken is packed with flavor. In a separate bowl, combine the mozzarella and Italian blend cheeses.

Step 3: Assemble the Stromboli

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

2. Roll Out Dough: Punch down the risen dough to release the air. On a lightly floured surface, roll the dough out into a large rectangle, roughly 16×12 inches.

3. Layer the Fillings: Sprinkle the remaining dry ranch seasoning evenly over the surface of the dough. Leaving a 1-inch border around the edges, layer the ingredients in this order:

   • First: The ranch-seasoned chicken.

   • Second: The crumbled bacon.

   • Third: The mixed shredded cheeses.

   • Fourth: The grated Parmesan cheese.

4. Roll It Up: Starting from one of the long sides, tightly roll the dough up, jelly-roll style, enclosing the filling. As you roll, gently tug on the dough to keep it tight.

5. Seal the Edge: Once fully rolled, pinch the final seam and the ends tightly to seal. Carefully transfer the Stromboli, seam-side down, to the prepared baking sheet.

6. Brush and Slice: Use a pastry brush to generously brush the entire surface of the Stromboli with half of the melted butter. Using a sharp knife or a bread lame, score the top with 5-6 shallow, diagonal slashes. This allows steam to escape and creates a beautiful, rustic look.

Step 4: Bake to Perfection

1. Bake in the preheated oven for 22-28 minutes, or until the crust is a deep golden brown and sounds hollow when tapped.

2. Final Glaze: Remove the Stromboli from the oven and immediately brush with the remaining melted butter. This gives it a beautiful, glossy finish and extra flavor.

3. The Crucial Rest: Let the Stromboli rest on the baking sheet for at least 10-15 minutes before slicing. This allows the molten cheese to set slightly, preventing a filling explosion when you cut into it.

Step 5: Serve and Enjoy!

Sprinkle with fresh chopped parsley, if using. Use a serrated knife to slice the Stromboli into 1.5-inch thick pieces. Serve warm with a side of cool, creamy ranch dressing for dipping.

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Last of the Recipe: Storage and Reheating

• Storing Leftovers: Allow any leftover Stromboli to cool completely. Store slices in an airtight container in the refrigerator for up to 3 days.

• Freezing: This Stromboli freezes beautifully! Wrap the fully cooled, unbaked Stromboli tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. To bake from frozen, unwrap, brush with butter, and bake at 375°F (190°C) for 35-45 minutes, or until golden and heated through. You can also freeze baked slices for a quick meal.

• Reheating: For the best, crispiest results, reheat slices in an air fryer at 375°F (190°C) for 3-4 minutes or in a conventional oven at 375°F (190°C) for 8-10 minutes. Microwaving is possible but will result in a softer crust.

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Nutrition Information

Important Note: The following nutrition information is an estimate calculated using a database and can vary significantly based on the specific brands and quantities of ingredients you use. For precise dietary needs, it’s best to calculate using your exact ingredients.

• Serving Size: 1 slice (based on 6 slices per Stromboli)

• Calories: ~485

• Total Fat: 24g

• Saturated Fat: 11g

• Cholesterol: 85mg

• Sodium: 1180mg (Note: This is high due to the ranch seasoning, bacon, and cheese. For a lower-sodium version, use low-sodium bacon and a reduced-sodium ranch mix.)

• Total Carbohydrates: 35g

• Dietary Fiber: 1.5g

• Sugars: 2g

• Protein: 30g