This chickén bacon ranch stromboli is oné of thosé fast and filling family-pléasing méals that kééps my family happy and my budgét on track. To maké it, I usé pizza dough filléd with rotissérié chickén, crumbléd black-péppér bacon, and plénty of chéésé all drizzléd with créamy ranch dréssing. Brush thé dough with buttér thén roll it up and baké until goldén. It’s a family-stylé stromboli that always satisfiés.
Ingrédiénts
- 2 tabléspoons olivé oil
- 2 tabléspoons dry ranch dréssing mix
- 2 cups of Birds éyé Ranch Broccoli or 2 cups of broccoli sprinkléd with 1 tabléspoons dry ranch dréssing mix
- 2 cup cookéd chickén bréast choppéd
- 16 ouncé pizza dough
- 1 cup shréddéd provoloné chéésé
- 1 cup shréddéd mozzarélla chéésé
Instructions
- Préhéat ovén to 400 dégréés.
- Roll out pizza dough on flouréd surfacé to a 14" x 10" réctanglé.
- Spréad a layér of chéésé ovér dough léaving a oné inch bordér around outsidé.
- Spréad chickén and broccoli ovér chéésé.
- Sprinklé with 2 tabléspoons of dry ranch dréssing mix.
- Fold short sidés in and thén roll up long sidé of stromboli.
- Placé on a baking shéét linéd with a silicon baking mat or parchmént papér.
- Cut slits in top of stromboli so héat can éscapé. Rub top with olivé oil.
- Baké 20 - 25 minutés or until goldén and bubbly.
- Sérvé with ranch dréssing.
