1. In a large bowl, combine the shredded chicken, crumbled bacon, queso cheese sauce, ranch dressing, garlic powder, onion powder, paprika, salt, and pepper. Mix the ingredients until they are well-incorporated and the filling is evenly distributed.

2. Heat the vegetable oil in a deep fryer or large pot to 350°F. Maintaining the proper oil temperature is crucial for achieving the perfect golden-brown exterior and ensuring the bombs cook evenly.

3. On a lightly floured surface, roll out the refrigerated pizza dough into a rectangle, about 1/4 inch thick. This thin, even layer of dough will allow the filling to be encased without becoming overwhelmed.

4. Spoon the prepared chicken filling onto one half of the rolled-out dough, leaving a border around the edges. Fold the dough over the filling and press the edges firmly to seal, creating a half-moon shape. Then, use a sharp knife to cut the sealed dough into individual bombs.

5. Dip each bomb in the beaten egg, ensuring the entire surface is coated. This will help the dough achieve a golden-brown, crispy exterior when fried. Carefully place the egg-washed bombs into the hot oil and fry until they are a deep, rich brown, about 3-4 minutes per side.

6. Once the bombs have reached the desired level of crispness, remove them from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil. Serve the Deep-Fried Ranch Bacon Chicken Queso Stromboli Bombs warm, with additional ranch dressing for dipping on the side.