💡 Tip: To make a perfect rectangle, try not to overwork the dough; if it springs back, let it rest for 5-10 minutes.
Step 3: Fill and Shape the Stromboli
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Spoon the chicken bacon ranch filling onto the dough. Leave a 2-inch border clear along the perimeter of the rectangle.
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Starting on the long side closest to you, tightly roll the dough up like a jelly roll. Ensure the filling stays inside as you roll.
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Pinch the seam shut firmly. Then, tuck the ends underneath the roll to fully seal the filling inside.
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Carefully transfer the stromboli, seam-side down, to the prepared baking sheet.
Step 4: Bake to Golden Perfection
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Brush the entire surface of the stromboli with the beaten egg (this creates the beautiful golden crust).
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Sprinkle the top with Italian seasoning or dried oregano, if desired.
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Using a sharp knife, cut 4-5 shallow diagonal slits across the top of the roll (this allows steam to escape).
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Bake for 20-25 minutes, or until the crust is deep golden brown and the cheese is bubbling.
Step 5: Slice and Serve
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Remove the stromboli from the oven and let it cool on the baking sheet for 5-10 minutes before slicing. This prevents the filling from spilling out.
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Slice into thick, 1-2 inch serving pieces.
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Serve immediately with extra ranch dressing for dipping!
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