Chicken Bacon Ranch Stromboli

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out the pizza dough on a lightly floured surface into a large rectangle, about 12×16 inches.

Spread the ranch dressing evenly over the dough, leaving a 1-inch border around the edges.

Evenly distribute the shredded chicken, crumbled bacon, and mozzarella cheese over the ranch dressing.

Carefully roll up the dough from one long side to the other, like a jelly roll, and pinch the seams to seal.

Place the stromboli seam-side down on the prepared baking sheet.

Brush the top with the beaten egg and sprinkle with Parmesan cheese.

Using a sharp knife, make a few slits on top to allow steam to escape.

Bake for 25-30 minutes, or until the stromboli is golden brown and cooked through.

Let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.

For a spicier kick, add some sliced jalapeños or a sprinkle of red pepper flakes to the filling. You can also swap out the mozzarella for cheddar or pepper jack cheese for a different flavor profile. If you’re looking to make it a bit healthier, consider using whole wheat dough and adding some spinach or arugula to the filling. For a vegetarian version, omit the chicken and bacon and add more veggies like mushrooms, bell peppers, or onions.