Chicken Cordon Bleu Stromboli is the perfect way to enjoy all the flavors of the classic French dish in a fun and shareable form. With layers of tender chicken, savory ham, gooey cheese, and a golden, flaky crust, this stromboli is a crowd-pleaser that’s as easy to make as it is to devour!
Why You’ll Love This Recipe?
- Combines the elegance of Chicken Cordon Bleu with the simplicity of a stromboli.
- Perfect for family dinners, game days, or potlucks.
- Customizable with your favorite fillings and seasonings.
- Bakes up beautifully with minimal prep time.
Ingredients
Here’s a quick look at what you’ll need. The full list is in the recipe card below!
- Pre-made pizza dough
- Cooked chicken, shredded or diced
- Thinly sliced ham
- Swiss cheese
- Dijon mustard
- Egg wash (for that golden crust)
Directions
- Preheat the oven: Set your oven to 375°F and line a baking sheet with parchment paper.
- Roll out the dough: On a floured surface, roll out the pizza dough into a large rectangle.
- Layer the fillings: Spread a thin layer of Dijon mustard over the dough, leaving a border around the edges. Layer the ham, chicken, and Swiss cheese evenly on top.
- Roll it up: Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal and tuck in the ends.
- Prepare for baking: Place the stromboli seam-side down on the prepared baking sheet. Brush with egg wash and make a few small slits on top to release steam.
- Bake: Bake for 25-30 minutes, or until the crust is golden brown and cooked through.
- Slice and serve: Let the stromboli cool for a few minutes before slicing into thick pieces. Serve warm.
Expert Tips and Tricks
- Prevent sogginess: Pat the chicken and ham dry before layering to avoid excess moisture.
- Cheese options: Substitute Swiss with provolone or mozzarella for a different flavor profile.
- Even layers: Distribute the fillings evenly to ensure each bite is perfectly balanced.
- Make it crispy: Sprinkle a little grated Parmesan cheese on the egg wash for an extra-crispy crust.
Recipe Variations and Possible Substitutions
- Add a sprinkle of fresh spinach or arugula for a touch of greenery.
- Use turkey or roast beef instead of ham for a unique twist.
- Try a garlic butter glaze instead of egg wash for added flavor.
- Include a pinch of Italian seasoning or smoked paprika for a flavor boost.
Serving and Pairing Suggestions
Pair your Chicken Cordon Bleu Stromboli with a side salad or a bowl of tomato basil soup for a complete meal. For dipping, offer a creamy honey mustard sauce or a tangy marinara to complement the flavors.
Storage and Reheating Tips
- Refrigerator: Wrap leftovers tightly in plastic wrap or store in an airtight container for up to 3 days.
- Freezer: Freeze slices in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F until heated through, or use a toaster oven for crispier results.
FAQs
Q: Can I make the stromboli ahead of time? A: Yes! Assemble it a few hours in advance, cover tightly, and refrigerate until ready to bake.
Q: What kind of dough works best? A: Pre-made pizza dough is the easiest option, but homemade or even puff pastry can be used.
Q: How do I ensure the filling doesn’t spill out? A: Roll the dough tightly and pinch the seams securely. Don’t overfill!
Q: Can I use raw chicken? A: No, it’s best to use cooked chicken to ensure it’s fully cooked and safe to eat.
Conclusion
Chicken Cordon Bleu Stromboli takes a beloved classic and transforms it into a fun, flaky, and flavorful dish that’s perfect for any occasion. It’s quick to assemble, endlessly customizable, and guaranteed to impress. Give this recipe a try and watch it become a staple in your kitchen—you’ll love every bite!
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Chicken Cordon Bleu Stromboli – A Delicious Twist on a Classic
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Description
This easy, golden-brown stromboli combines all the classic flavors of chicken cordon bleu in a flaky, buttery crust. Stuffed with tender chicken, ham, Swiss cheese, and a hint of Dijon mustard, it’s a perfect meal or appetizer for any occasion.
Ingredients
For the Stromboli:
- 1 tube (13.8 oz) refrigerated pizza dough
- 1 cup cooked chicken, shredded or diced
- 6 slices deli ham
- 1 cup shredded Swiss cheese (or slices)
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
For Garnish (Optional):
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the Dough: Roll out the pizza dough into a large rectangle (about 12×8 inches). Spread Dijon mustard evenly over the surface, leaving a 1-inch border around the edges.
- Layer the Fillings: Lay the ham slices evenly across the dough, then add the shredded chicken. Sprinkle Swiss cheese on top.
- Roll the Stromboli: Starting from the long edge, roll the dough tightly into a log. Pinch the seams and tuck the ends under to seal. Place seam-side down on the prepared baking sheet.
- Add the Egg Wash: Mix the beaten egg with water and brush it over the stromboli. Sprinkle garlic powder, Italian seasoning, and Parmesan cheese (if using) on top.
- Bake: Bake for 25–30 minutes, or until golden brown and cooked through. Let cool for 5 minutes before slicing.
- Serve: Slice into 1-inch pieces and garnish with parsley. Serve with marinara sauce or honey mustard for dipping, if desired.
Notes
- Swap Swiss cheese for mozzarella or Gruyère for a twist on flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Pair with a crisp green salad or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1/6 of stromboli
- Calories: 320
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg