Chicken Bacon Ranch Stromboli

• Meat

  • 6 slices Black-pepper bacon, cooked and crumbled
  • 2 cups Rotisserie chicken

• Condiments

  • 1/2 cup Ranch dressing, prepared

• Baking & Spices

  • 1 (13.8 oz can Classic pizza dough or 1/2 recipe homemadepizza dough, refrigerated
  • 1/4 tsp Garlic salt

• Dairy

  • 2 tbsp Butter
  • 4 oz Chive & onion cream cheese
  • 3 cups Colby-jack or sharp cheddar cheese
  • 1 tbsp Parmesan cheese, grated

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 (13.8) oz can refrigerated Classic Pizza dough or ½ recipe homemadePizza Dough
• 4 oz Chive & Onion cream cheese, softened
• 3 cups shredded Colby-Jack or sharp cheddar cheese, divided
• 2-3 cups chopped rotisserie chicken
• 6 slices black-pepper bacon, cooked and crumbled
• ½ cup prepared Ranch dressing
• 2 Tbsp butter, melted
• 1 Tbsp grated Parmesan cheese
• ¼ tsp garlic salt

Directions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper. Set aside,
• On a non-stick surface or silpat, press the dough into roughly a 12 x 16-inch rectangle.
• Spread from end to end with the softened cream cheese. Sprinkle with ½ of the shredded cheese.
• Arrange the chopped chicken over the cheese and sprinkle with crumbled bacon.
• Drizzle with Ranch dressing. You may need more or less, the amount is approximate. Top with the remaining cheese.
• Begin to roll starting with the widest edge ending seam side down. Shape and stretch the dough as you roll.
• Brush with melted butter on all sides. Sprinkle with garlic salt and grated Parmesan.
• Bake for 20 minutes or until golden. Rest on the counter for 5 minutes then slice into desired size portions and serve.