Step 1: Prep and Crisp
Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven now to heat up. In a large sauté pan, heat the olive oil over high heat. Add the chicken strips and cook for about 2 minutes on each side just to crisp up the coating. Remove from heat and set aside.

Step 2: Roll the Dough
Place a sheet of parchment paper on your counter. Roll the pizza dough out onto the paper into a rectangle shape, approximately 11 x 13 inches.

Step 3: Layer the Fillings
Spread the Ranch dressing evenly over the surface of the dough. Arrange the crisped chicken strips in a single row down the center of the dough lengthwise. Top the chicken evenly with the turkey ham slices, followed by the provolone cheese.

Step 4: Cut the Strips
To create the braid, cut the dough on the left and right sides of the filling into 1-inch wide strips. Ensure you have the same number of strips on both sides.

Step 5: Braid the Stromboli
Start by folding the top flap of dough over the filling. Then, fold the strips over the center in a criss-cross pattern, alternating left and right (like a braid). When you reach the bottom, fold the bottom end up and secure it with the final strips.

Step 6: Bake and Serve
Brush the top of the braided dough with the beaten egg wash. Using a pizza peel or baking sheet, transfer the stromboli (still on the parchment paper) onto the hot stone or baking sheet in the oven. Bake for 15–20 minutes until the crust is deep golden brown. Cool slightly, garnish with parsley, and serve with extra Ranch.