Chicken Cordon Bleu Stromboli

Take your Chicken Cordon Bleu to the next level with this easy-to-make Chicken Cordon Bleu Stromboli. This dish wraps up crispy chicken smoky ham and melty Swiss cheese in golden pizza dough for a fun twist on the classic. I love making this for cozy dinners or quick gatherings because it wows everyone without any fuss

Every time I make this my family dives in before it is even cool enough to slice. It was an instant favorite after one bite on movie night and now it is on our regular comfort food list

Ingredients

• Pizza dough: fresh or store bought I prefer a dough that feels soft and stretches easily for best texture and crisp crust
• Cooked chicken breast: sliced or shredded choose well seasoned or rotisserie chicken for the most flavor and juiciness
• Deli ham: thinly sliced adds a smoky depth opt for higher quality ham with a little marbling for best taste
• Swiss cheese: classic for Chicken Cordon Bleu melts beautifully and balances the other ingredients choose a block and slice it yourself for richer flavor
• Dijon mustard: a tangy punch that cuts through the richness keep an eye out for real Dijon for authentic taste
• Mayonnaise: adds creaminess and helps seal the filling totally optional but gives a smooth bite
• Melted butter: a must for brushing the crust so it bakes up extra golden and flavorful
• Garlic powder: infuses the crust with warm savory notes ensure freshness for most aroma
• Dried parsley: adds color and subtle flavor buy from a store with fast turnover to keep it vibrant
• Grated Parmesan cheese: nutty and salty on top for extra crunch and finish go for real Parmesan for best results

Step-by-Step Instructions

Preheat the Oven:

Set the oven to 375 degrees Fahrenheit or 190 degrees Celsius and line your baking sheet with parchment paper or grease it lightly for easy cleanup

Prepare the Dough:

Lay your pizza dough on a lightly floured surface and gently roll it into a large rectangle about twelve by fourteen inches making sure the thickness is even throughout to prevent soggy spots

Mix and Spread the Sauce:

Combine Dijon mustard and mayonnaise in a small bowl until smooth then use a spoon or spatula to spread the mixture evenly over the dough leaving about one inch clear on all sides so the filling will not leak

Layer the Fillings:

Arrange Swiss cheese slices evenly on top of the sauce layer then layer slices of ham across the cheese and finally top evenly with the cooked chicken pressing gently so everything stays put

Roll and Seal the Stromboli:

Fold the shorter sides of the dough in by about an inch to enclose the filling. Starting from one long side tightly roll up the dough like a jellyroll pinching the seam and both ends together to create a sealed log

Add Toppings:

Transfer the Stromboli to the prepared baking sheet seam side down. Brush the top with melted butter then sprinkle with garlic powder dried parsley and finally a generous coating of grated Parmesan cheese for that irresistible finish

Bake to Perfection:

Place in the oven and bake for twenty five to thirty minutes until the crust is deep golden brown and crispy on all sides. Let the Stromboli cool for at least five minutes before moving or slicing which keeps the filling inside

Slice and Serve:

Using a serrated knife cut the Stromboli into generous slices. Serve it warm with your choice of dipping sauce like honey mustard or marinara alongside a fresh salad for balance

Pin

My favorite part is the crisp buttery crust with the caramelized cheese on top. Once my son helped sprinkle the cheese and said it looked like snow falling on a log and now he wants to make it every snow day

Storage Tips

Wrap leftover Stromboli in foil or place in an airtight container refrigeration keeps it fresh for about three days. For best texture reheat slices in a three hundred fifty degree oven for ten minutes so the crust stays crispy. If freezing wrap tightly in plastic then foil before placing in a freezer safe bag. Thaw overnight before reheating so the fillings warm up evenly

Ingredient Substitutions

If you are not a fan of Swiss cheese try provolone or Gruyere for a different flavor. Turkey ham makes a lighter option. Pizza dough can be swapped with crescent roll dough for an even fluffier result. Use whole grain mustard for added tang in the sauce or add some sautéed spinach or peppers if you want to fit in extra veggies

Serving Suggestions

This Stromboli is the star on its own but tastes amazing with sides like a crisp green salad roasted broccoli or mixed veggies. For dipping I set out little bowls of ranch honey mustard and zippy marinara so everyone can choose. It is a hit for game days parties or a fun family dinner. Leftover slices pack easily for work or school lunches too

Cultural and Historical Context

Chicken Cordon Bleu has classic French roots blending mild chicken smoky ham and Swiss cheese. Stromboli is an Italian-American creation that wraps all kinds of fillings in pizza dough and bakes them into portable slices. This mashup brings together the cozy nostalgia of a classic with the easy shareable magic of a Stromboli. It is comfort food with a twist that gets everyone talking at the table

Recipe Questions & Answers

→ What kind of chicken works best?

Cooked, sliced or shredded chicken breast is ideal for a tender texture inside the stromboli. Leftover rotisserie or grilled chicken also works well.

→ Can I use different cheeses?

Absolutely! Swiss cheese offers classic flavor, but Gruyère, provolone, or mozzarella can be substituted for a unique twist.

→ Is homemade pizza dough necessary?

No, both store-bought and homemade dough produce delicious results. Just ensure the dough is rolled evenly before assembling.

→ How do I prevent the filling from leaking?

Seal the edges and seams tightly before baking. Avoid overfilling and leave space around the dough’s border for best results.

→ How should leftovers be stored?

Wrap and refrigerate for up to 3 days. Reheat in a 350°F oven to restore crispiness before serving again.

→ Can the stromboli be frozen?

Yes, freeze after baking and cooling. Thaw overnight in the refrigerator and reheat in the oven to enjoy later.