1-First, preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. This sets the stage for even cooking and helps with cleanup later. Once that’s done, stretch the pizza dough thin and even onto the parchment, leaving about a 1-inch border around the edges to make rolling easier.

2-Next, spread 1/2 cup of ranch dressing evenly over the dough for that creamy base. Then, sprinkle on 2 cups of shredded rotisserie chicken, followed by 1/2 cup of chopped cooked bacon and 2 cups of shredded mozzarella cheese. Carefully roll the dough like a jelly roll starting from one side, using the parchment paper to help keep it tight.

3-Place the rolled stromboli on the baking sheet with the seam facing down, then stretch and tuck the ends underneath for a neat seal. Cut several diagonal slits in the crust to let steam escape, which keeps the inside gooey and the outside crisp. Bake for 15 to 25 minutes until the crust turns a deep golden brown, and serve it warm with extra ranch dressing for dipping.