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Dill Pickle Ranch Smash Chicken Stromboli on a rustic wooden platter

March Madness Dill Pickle Ranch Smash Chicken Stromboli

A fun and tasty dish combining the tanginess of dill pickles with the creaminess of ranch dressing and cheese, perfect for game day or casual gatherings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the stromboli filling
  • 1 tube pizza dough
  • 1 pound ground chicken
  • 1 teaspoon garlic powder
  • 1 tablespoon ranch seasoning
  • 1/3 cup chopped dill pickles
  • 2 tablespoons pickle juice
  • 1/2 cup cottage cheese
  • 1/2 cup shredded mozzarella
  • Black pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F and line a baking tray with parchment paper.
  2. In a skillet, cook the ground chicken with garlic powder and a pinch of black pepper until it is browned and crumbly.
  3. Stir in the ranch seasoning, chopped pickles, pickle juice, cottage cheese, and shredded mozzarella. Mix until creamy and well combined.
  4. Roll out the pizza dough into a rectangle shape. Spread the chicken filling down the center of the dough lengthwise.
  5. Fold the edges of the dough over the filling and pinch the seams to seal well. Make sure the seam stays on the bottom.
  6. Place the filled stromboli on the baking tray. Cut a few small slits across the top to allow steam to escape.
Baking
  1. Bake for 18 to 22 minutes until the stromboli is deeply golden and puffed.
  2. Once baked, let it cool for 5 minutes before slicing into thick, warm pieces.

Notes

Serve the stromboli warm, cut into thick slices. It goes great with a side of ranch dressing for dipping. Store leftovers in an airtight container in the refrigerator for about 3 to 4 days, or freeze individual slices for up to 2 months.