Is there anything better than chicken and bacon? I didn't think so.
Well, unless it is chocolate and peanut butter?
I won't make you choose between them.
I have numerous favorite recipes that came from my sister-in-law Emily - and this is one of them. A stromboli with a combo of bacon, chicken, and mushrooms? Combined with cream cheese and ranch dressing? Definitely a winner.
I'm listing this recipe as a single batch. I make a double batch since the leftovers are wonderful and even freeze well. A double batch also works well for a quart jar of canned chicken. This fall a friend convinced me to can chicken and I'm loving the convenience. Thanks, Crystal. One more reason to love my pressure canner!
I use my homemade pizza crust for the dough but you can use a loaf of frozen bread dough if you wish.
After frying the bacon and sauteing the mushrooms, I mix the other ingredients. If it still seems too dry, I add in a little chicken broth.
Then I spread the chicken mixture on the dough, sprinkle on the mozarella, and roll it up. I turn it onto the pan, seam side down, and bake.
1 batch of pizza crust or frozen bread dough
4 slices of bacon, fried and crumbled
4 oz. sliced mushrooms
2 cups cooked chicken, diced
4 oz cream cheese, softened
1/2 pack dry ranch mix (I usually use a homemade seasoning mix.)
1/2 cup mayonnaise
1 1/2 cup mozzarella cheese
Fry bacon and crumble. In bacon drippings, saute mushrooms. Mix bacon, mushrooms, chicken, cream cheese, ranch mix, and mayonnaise. If mixture is too dry add a little chicken broth. Roll out dough and spread chicken mixture on dough. Sprinkle on cheese. Roll up dough. Place seam side down on baking sheet. Bake at 425 degrees for about 20 minutes or until golden brown.