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A chicken bacon ranch Stromboli with lettuce and dressing on a plate.

Chicken Bacon Ranch Stromboli

Chicken Bacon Ranch Stromboli
Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 5 minutes
Total Time 1 hour
Course Appetizer, Main Course, Side Dish
Cuisine Italian


  • Parchment Paper
  • Flour to Stretch
  • 9x13 Baking Sheet


  • 1 package Birrittellas Traditional Dough
  • 6 slices Cheddar Cheese
  • 6 slices Bacon
  • 8 slices Thick Deli Sliced Chicken
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Shredded Iceberg (Optional)
  • Ranch to Serve


  • Preheat your oven to 400 degrees.
  • Stretch your dough into a rectangle onto your parchment paper.
  • Place your cheese down covering the center, leaving a 1” perimeter around.
  • Layer your chicken then your bacon on top.
  • Roll the long side away from you tucking the meat and cheese as you go.
  • Seal the seams together and fold over ends.
  • Lay seam side down, then brush with olive oil.
  • Cut at least 3-4 slits on top.
  • Brush with olive oil and then season with garlic powder, salt and pepper.
  • Place on baking sheet and bake for 35-40 mins.
  • Let cool for 5 mins before slicing into pieces.
  • Serve with ranch to dip and shredded iceberg lettuce. Enjoy!
Keyword Bread, Dough, Stromboli, Traditional

Important Dough Guidelines

  1. Keep in the fridge for up to 50 days.
    ** Speed up proofing by placing the vacuum-sealed dough in a bowl of hot water. Let it sit for 20 minutes or until the center reaches room temperature. **

  2. Round the dough with flour to prevent sticking, brush with olive oil, put in a bowl, and cover.

  3. Let the dough rise for at least 3.5 hours before using.

  4. Preheat your oven to 475°F or higher, if possible.

    Rounding pizza dough is a crucial step in the pizza-making process.