Chicken Ranch Stromboli

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Ingredients

1 lb rotisserie chicken, shredded

1 cup ranch dressing

2 cups shredded mozzarella cheese

1 cup diced bell peppers (any color)

1/2 cup chopped green onions

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

1 package (1 lb) refrigerated pizza dough (store-bought or homemade)

1 egg, beaten (for egg wash)

1 teaspoon Italian seasoning

Flour, for dusting

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Prepare the Chicken Mixture: In a mixing bowl, combine the shredded chicken, ranch dressing, mozzarella cheese, diced bell peppers, green onions, garlic powder, onion powder, and Italian seasoning. Mix well to ensure the ingredients are evenly coated.

Roll Out the Dough: On a floured surface, roll out the pizza dough into a large rectangle, about 1/4 inch thick. Make sure it’s big enough to hold your filling.

Add Filling: Spread the chicken ranch mixture evenly over the rolled dough, leaving about an inch border on all sides.

Roll the Stromboli: Starting from one long side, carefully roll the dough over the filling, tucking it in as you go. Make sure the seam is on the bottom to prevent it from opening during baking.

Seal the Edges: Pinch the ends to seal and tuck them under slightly. This will keep the filling contained.

Brush with Egg Wash: Place the rolled Stromboli on the prepared baking sheet. Brush the top with beaten egg for a nice golden color and sprinkle a bit of Italian seasoning if desired.

Bake: Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is heated through.

Cool and Slice: Remove from the oven and let it cool for a few minutes. Slice into pieces to serve.

Serve: Enjoy your Chicken Ranch Stromboli warm. It’s great with extra ranch dressing or marinara sauce on the side for dipping!

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6