Chicken Cordon Bleu Stromboli

Chicken Cordon Bleu Stromboli is the mashup you did not know your weeknight dinners needed This recipe takes the gooey cheesy goodness of Swiss and provolone paired with tender chicken and smoky ham then wraps it all up in a golden crust for a comforting pull-apart meal My family has always loved classic Cordon Bleu but this take is much more fun and incredibly easy to serve

The first time I made this was a rushed Friday night and within minutes my entire kitchen smelled like a bakery It quickly became our snow day tradition

Ingredients

• Pizza dough: For a soft base or crispy corners get the best dough you can find at the bakery or make it fresh
• Cooked chicken: Brings protein and soaks up flavor rotisserie works great
• Ham: Sliced thin for smoky savory layers Black Forest or honey ham boost the taste
• Swiss cheese: Melts beautifully and gives that classic nutty tang Choose a good quality cheese for best melt
• Provolone cheese: Adds more creamy stretch buy it fresh and shred yourself
• Egg: Gives the crust a shine and rich color free range eggs offer deeper color
• Garlic powder and onion powder: Infuse depth without overpowering fresh is nice but powder spreads evenly
• Black pepper: Adds gentle heat freshly cracked has brightest taste
• Salt: Just a touch pulls everything together
• Dried oregano and thyme: For an herbal lift check freshness for full flavor
• Dijon mustard: Brings zingy complexity look for one with a punchy kick
• Olive oil: Helps with golden browning choose extra virgin for better flavor
• Fresh parsley: Adds color and a burst of freshness flat leaf keeps more flavor

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit about 190 Celsius and line a baking sheet with parchment paper This prevents sticking and makes cleanup easy

Prepare the Dough:

On a generously floured surface roll out the pizza dough into a rectangle about twelve by sixteen inches Keep thickness even so the Stromboli bakes through

Mix the Filling:

Combine shredded chicken diced ham both cheeses garlic powder onion powder black pepper salt oregano and thyme in a bowl Toss everything together so seasoning is distributed without clumps

Spread the Mustard:

Use a spatula to spread Dijon mustard evenly over the dough leaving about an inch clear around all the edges so the filling stays inside during rolling

Layer the Filling:

Evenly distribute your chicken cheese and ham mixture across the mustard covered dough Do not mound it up in one spot Spread gently in a single layer for easy rolling

Roll the Stromboli:

Start at one long edge Gently lift dough and roll tightly over the filling Tuck in sides as you go to keep the filling contained Pinch all seams closed to seal the roll

Prepare for Baking:

Carefully transfer the rolled Stromboli seam side down to your baking sheet Brush the top all over with beaten egg for a glossy golden crust Use a sharp knife to score a few slits on top so steam can escape and prevent sogginess

Bake:

Slide the baking sheet into the preheated oven Bake twenty five to thirty minutes until golden brown and the crust feels firm to the touch Do not rush this part for best texture

Cool and Slice:

Let the Stromboli rest for five to ten minutes on a wire rack so filling sets then cut into thick slices Use a sharp serrated knife for the cleanest edges Sprinkle fresh parsley over the top just before serving

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The way the Dijon mustard wakes everything up is my favorite part In our house my daughter insists on extra mustard and that tangy flavor is what takes this recipe from good to unforgettable Last Thanksgiving we made two for a hungry crowd and every crumb was devoured

Storage Tips

Cool the Stromboli completely before storing Slide slices into an airtight container and keep in the fridge for up to three days For best texture reheat in a toaster oven or under the broiler where the crust crisps up again If you have extra unbaked Stromboli wrap tightly in plastic and foil then freeze Up to two months later it bakes straight from frozen just add ten more minutes to the oven time

Ingredient Substitutions

No Swiss cheese Try mozzarella for a mild gooey finish Turkey works for chicken if that is on hand Some people swap ham with turkey bacon to lighten things up For a vegetarian version load up with mushrooms spinach and roasted peppers The herbs can be switched for basil or Italian seasoning depending on what is in your pantry

Serving Suggestions

Spoon marinara sauce warm from the stove if you want classic Italian flavor Kids love ranch or honey mustard for dipping A simple green salad with sharp vinaigrette brightens the richness and if you are feeding a crowd serve with roasted broccoli or a Caesar salad to create a filling meal

Cultural Context

Stromboli started out as an Italian American creation sort of like a rolled up pizza sandwich The Cordon Bleu influence brings in flavors from the French chicken ham and Swiss combo so this recipe is a true comfort food mashup The idea was first popularized in East Coast bakeries and quickly became a family favorite for gatherings

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This recipe is proof that a little creativity can turn leftovers into something everyone will love Give it a try for your next family meal

Frequently Asked Questions

→ Can I use rotisserie chicken for this stromboli?

Absolutely! Rotisserie chicken offers great flavor and convenience—just shred or dice it before mixing with the other fillings.

→ What dipping sauces pair well with this dish?

Marinara, creamy ranch, or a honey mustard sauce complement the flavors and provide a satisfying finishing touch.

→ Can the stromboli be prepared ahead of time?

Yes, assemble and refrigerate it unbaked for up to a day—just bake when ready to serve for optimal freshness.

→ Is it possible to freeze the stromboli?

Once baked and cooled completely, stromboli can be frozen. Thaw, then reheat in the oven for crispiness.

→ What cheeses work best if I want to substitute?

Mozzarella, Gruyere, or cheddar are great if you’d like a different flavor twist while keeping it melty and rich.