Servings: 5 to 6Author: Stacey Little | Southern Bite
1 (11-ounce) can thin crust refrigerated pizza dough
1/2 cup prepared ranch dressing plus more for dipping
2 cups shredded rotisserie chicken
1/2 cup chopped cooked bacon
2 cups shredded mozzarella cheese
Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
Spread the dressing on the dough leaving about a 1-inch border around the edge. Sprinkle the chicken evenly over the dressing, then top with the bacon and cheese.
Starting on one side, carefully roll the dough up like a jelly roll, using the parchment to help roll it over. Slide the stromboli to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust.
Bake for 15 to 25 minutes or until deep golden brown. Serve warm with extra dressing for dipping.