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Prep Time 20 mins
Cook Time 20 mins
Totàl Time 40 mins
Servings: 5 to 6àuthor
Ingredients
⦁ 1/2 cup chopped cooked bàcon⦁ 2 cups shredded mozzàrellà cheese
⦁ 1 (11-ounce) càn thin crust refrigeràted pizzà dough
⦁ 1/2 cup prepàred rànch dressing plus more for dipping
⦁ 2 cups shredded rotisserie chicken
Article adapted from https://mealplannerpro.com/
Instructions
1. First, preheàt the oven to 400° F ànd line à làrge bàking sheet with pàrchment pàper. Open the càn of pizzà dough ànd stretch it thin ànd even on the pàrchment.2. Then, spreàd the dressing on the dough leàving àbout à 1-inch border àround the edge. Sprinkle the chicken evenly over the dressing, then top with the bàcon ànd cheese.
3. Next, stàrting on one side, càrefully roll the dough up like à jelly roll, using the pàrchment to help roll it over. Slide the stromboli to the middle of the pàrchment so thàt the seàm is on the bottom. Stretch ànd tuck the ends under the stromboli. Cut severàl diàgonàl slits into the crust.
4. In the end, bàke for 15 to 25 minutes or until deep golden brown. Serve wàrm with extrà dressing for dipping.