Description
This Savory Chicken Cordon Bleu Stromboli combines tender cooked chicken, savory deli ham, and melted Swiss and mozzarella cheeses rolled inside a golden baked pizza dough. Enhanced with Dijon mustard and garlic for a flavorful twist, this stromboli is an easy-to-make main course perfect for family dinners or entertaining guests.
Ingredients
Scale
Dough
- 1 pound pizza dough, room temperature
Filling
- 2 cups cooked chicken breast, shredded or diced
- 6 slices deli ham, chopped
- 8 slices Swiss cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese, softened
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon black pepper
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the Filling: In a medium bowl, combine the cooked chicken, chopped ham, softened cream cheese, Dijon mustard, garlic powder, onion powder, dried parsley, and black pepper. Stir everything together thoroughly until the mixture is well blended and evenly seasoned.
- Roll Out Dough: On a lightly floured surface, roll the pizza dough into a large rectangle approximately 10×14 inches, creating an even thickness to allow for easy rolling and consistent cooking.
- Layer Cheese: Arrange the Swiss cheese slices evenly over the dough, leaving a 1-inch border around all edges. This ensures the cheese stays inside during baking and helps with sealing.
- Add Filling and Mozzarella: Spread the chicken and ham mixture evenly over the Swiss cheese layer. Then sprinkle the shredded mozzarella cheese evenly on top to add extra gooey texture and flavor.
- Roll the Stromboli: Starting from the long side of the dough, carefully roll it into a tight log. Pinch the seams and ends firmly to seal the stromboli and trap all the filling inside during baking.
- Prepare for Baking: Place the rolled stromboli seam-side down onto the lined baking sheet. Brush the top with the beaten egg wash to give it a beautiful golden color when baked. If desired, sprinkle grated Parmesan cheese on top for extra flavor and texture. Cut a few small slits on top to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown and cooked through. This will ensure the dough is cooked fully and the fillings are heated and melted.
- Rest and Serve: Remove from the oven and let the stromboli rest for 5 to 10 minutes before slicing. Resting helps the filling set slightly, making it easier to cut and serve.
Notes
- Ensure the filling mixture is not too wet to avoid a soggy crust; drain or pat dry ingredients if necessary.
- You can substitute provolone cheese for Swiss if preferred for a different flavor profile.
- Serve with honey mustard or a light cream sauce for a complementary dipping experience.
