Description
This Savory Chicken Cordon Bleu Stromboli is a deliciously cheesy and satisfying twist on the classic chicken cordon bleu. Featuring tender cooked chicken breast, Swiss cheese, and turkey ham wrapped in a golden pizza dough crust, it’s brushed with butter and seasoned with garlic and parsley for extra flavor. Perfect as a hearty appetizer or a main dish, this stromboli offers a melty, savory experience that’s both easy to prepare and utterly comforting.
Ingredients
Scale
Dough
- 1 pound pizza dough (store-bought or stromboli dough recipe homemade)
Filling
- 1 ½ cups cooked chicken breast, sliced or shredded
- 6–8 slices of Swiss cheese
- 4 slices of turkey ham or beef-style deli ham (optional if avoiding pork)
Spread and Seasoning
- 2 tablespoons Dijon mustard
- 1 tablespoon mayonnaise (optional, for creaminess)
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- 1 tablespoon grated Parmesan cheese (optional topping)
For Finishing
- 1 egg, beaten (for egg wash)
- 1 tablespoon butter, melted (for brushing post-bake)
Instructions
- Prepare the Dough: Roll out the pizza dough on a floured surface into a rectangle roughly 12×16 inches, ensuring it’s even and ready to hold the filling.
- Spread the Mustard Mixture: In a small bowl, mix the Dijon mustard and mayonnaise (if using). Spread this mixture evenly across the rolled-out dough, leaving about a one-inch border around the edges to seal later.
- Layer the Filling: Arrange the cooked chicken breast evenly over the mustard spread. Next, layer the Swiss cheese slices and the turkey or beef-style deli ham on top of the chicken, distributing ingredients evenly for balanced flavor in every bite.
- Season the Filling: Sprinkle garlic powder and dried parsley over the layered ingredients to enhance the savory flavors.
- Roll the Stromboli: Carefully roll the dough tightly from one long side into a log shape, making sure the filling stays inside. Pinch the edges and ends firmly to seal the stromboli and prevent leaking while baking.
- Apply Egg Wash: Place the rolled stromboli seam side down on a parchment-lined baking sheet. Brush the entire surface with the beaten egg to give it a beautiful golden glaze upon baking. Optionally, sprinkle grated Parmesan cheese on top for an extra savory crust.
- Bake: Preheat your oven to 375°F (190°C). Bake the stromboli for about 25 minutes or until the crust is deep golden brown and crispy, indicating it’s thoroughly cooked.
- Finish with Butter: Remove the stromboli from the oven and immediately brush the top with melted butter to add shine and richness. Let it rest for 5-10 minutes before slicing.
- Serve: Slice the stromboli into portions and serve warm. It pairs wonderfully with a side salad or marinara sauce for dipping.
Notes
- If avoiding pork, be sure to use beef-style deli ham or omit ham altogether for a pork-free version.
- The mayonnaise in the spread is optional but adds a creamy texture that balances the sharpness of the Dijon mustard.
- Make sure to seal the edges tightly to prevent filling leakage during baking.
- Leftover stromboli can be refrigerated and reheated; it’s excellent for next-day meals.
- For a crispier crust, you can brush with an additional egg wash halfway through baking.
