Description
Enjoy the creamy, cheesy, and savory flavors of classic chicken cordon bleu in a fun and shareable stromboli form. This Chicken Cordon Bleu Stromboli features layers of Swiss cheese, cooked chicken, and deli ham wrapped in pizza dough, baked to golden perfection with a buttery, flavorful crust.
Ingredients
Scale
Dough and Filling
- 1 pound pizza dough (store-bought or homemade stromboli dough)
- 1 ½ cups cooked chicken breast, sliced or shredded
- 6–8 slices Swiss cheese
- 4 slices turkey ham or beef-style deli ham (optional for pork-free)
Spread and Seasonings
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise (optional, for creaminess)
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 tablespoon grated Parmesan cheese (optional topping)
Finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon butter, melted (for brushing post-bake)
Instructions
- Preheat Your Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Roll Out the Dough: On a lightly floured surface, roll the pizza dough into a rectangle approximately 10 by 14 inches, creating a flat base for layering the filling.
- Layer the Fillings: Evenly spread Dijon mustard over the center of the dough, optionally add mayonnaise for extra creaminess, leaving a 1-inch border around. Then layer Swiss cheese slices, followed by the turkey or beef ham slices, and top with the shredded cooked chicken.
- Fold and Seal the Stromboli: Fold the long sides of the dough over the filling, then tuck in the ends to seal the stromboli completely. Carefully flip it seam-side down onto the prepared baking sheet.
- Cut Ventilation Slits: Use a sharp knife to make several small slits on the top of the stromboli to allow steam to escape during baking.
- Add Egg Wash and Seasoning: Brush the entire top surface with the beaten egg wash to achieve a golden crust. Sprinkle with garlic powder, dried parsley, and optional grated Parmesan cheese for added flavor.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until the crust turns golden brown and the stromboli is cooked through.
- Brush with Melted Butter: Remove from the oven and immediately brush the top with melted butter to add richness and a glossy finish.
- Cool and Slice: Allow the stromboli to cool for 5 minutes before slicing. Serve warm so the cheese is perfectly melted and the crust remains crisp.
Notes
- You can substitute the ham with turkey or omit if avoiding pork.
- Mayonnaise is optional but adds extra creaminess to the filling.
- Make sure to seal the dough edges well to prevent filling leakage during baking.
- Letting the stromboli cool slightly before slicing helps the cheese set and avoids oozing.
- Store leftovers in the refrigerator and reheat in the oven for best texture.
