Chicken Cordon Bleu Stromboli (Print Version)
# Ingredients:
→ Dough and Spices
01 -
450 g pizza dough
02 -
1 tsp garlic powder
03 -
1 tsp onion powder
04 -
0.5 tsp black pepper
05 -
0.5 tsp salt
06 -
0.5 tsp dried oregano
07 -
0.5 tsp dried thyme
08 -
1 tbsp olive oil
→ Filling
09 -
240 g cooked chicken, shredded or diced
10 -
115 g sliced ham
11 -
115 g Swiss cheese, shredded
12 -
1 cup provolone cheese, shredded
→ Other
13 -
1 egg, beaten
14 -
60 ml Dijon mustard
15 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Set oven to 190°C and line a baking sheet with parchment paper.
02 -
On a floured work surface, roll the pizza dough into a 30x40 cm rectangle, maintaining an even thickness.
03 -
In a medium bowl, thoroughly mix the chicken, ham, Swiss cheese, provolone cheese, garlic powder, onion powder, black pepper, salt, dried oregano, and dried thyme until evenly blended.
04 -
Evenly coat the rolled dough with Dijon mustard, leaving a 2.5 cm border along all edges.
05 -
Distribute the chicken and cheese mixture evenly over the mustard-coated dough, ensuring an even layer without overfilling.
06 -
From one long edge, carefully roll the dough over the filling, tucking in sides while rolling. Pinch seams firmly to seal.
07 -
Place the rolled loaf seam-side down on the prepared baking sheet. Brush with beaten egg for a golden finish. Cut a few slits on top to allow steam to escape.
08 -
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through.
09 -
Let rest for 5-10 minutes before slicing into thick pieces. Garnish with chopped fresh parsley.
10 -
Offer with a dipping sauce such as warmed marinara or creamy ranch, as desired.
# Notes:
01 -
Ensure the dough is rolled evenly for consistent baking and optimal texture.
02 -
Allow the baked loaf to rest before slicing to help retain the filling's structure.