Chicken Cordon Bleu Stromboli (Printable Version)
Chicken, ham, and Swiss cheese rolled in golden pizza dough for a delicious, crispy dinner twist.
# What You'll Need:
→ Base
01 -
450 g pizza dough
→ Filling
02 -
320 g cooked chicken breast, sliced or shredded
03 -
6 slices deli ham (approximately 90 g)
04 -
6 slices Swiss cheese (approximately 90 g)
→ Spread
05 -
2 tablespoons Dijon mustard
06 -
2 tablespoons mayonnaise (optional)
→ Topping
07 -
1 tablespoon melted butter
08 -
1 teaspoon garlic powder
09 -
1 teaspoon dried parsley
10 -
1 tablespoon grated Parmesan cheese
# Steps to Follow:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper or lightly grease it.
02 -
On a lightly floured surface, roll the pizza dough into a rectangle approximately 30 by 36 cm.
03 -
In a small bowl, combine Dijon mustard and mayonnaise if using. Spread evenly over dough, leaving a 2.5 cm border around the edges.
04 -
Layer Swiss cheese, followed by ham, then cooked chicken evenly across the dough.
05 -
Fold in the shorter edges, then roll tightly from the long side to form a log. Pinch seams and ends well to seal.
06 -
Place seam-side down on prepared baking sheet. Brush top with melted butter and sprinkle with garlic powder, dried parsley, and Parmesan cheese.
07 -
Bake for 25–30 minutes until the crust is golden brown and crisp. Cool for 5 minutes before slicing.
08 -
Slice and serve warm with desired accompaniments such as green salad or dipping sauces.
# Additional Notes:
01 -
Pinch and seal all seams thoroughly to prevent filling leakage during baking.
02 -
Do not overfill; maintain a border for easier sealing and tidy appearance.
03 -
Allow to rest briefly after baking to avoid filling spilling out when slicing.
04 -
Ensure chicken is fully cooked prior to assembling, as it will not cook further inside the dough.
05 -
For variation, sautéed vegetables or alternative cheeses such as Gruyère may be incorporated.
06 -
Stromboli can be stored refrigerated for up to 3 days or frozen for up to 3 months.