Chicken Cordon Bleu Stromboli

This Chicken Cordon Bleu Stromboli is a delicious fusion of flavors that takes the classic dish to new heights! Packed with tender shredded chicken, savory ham, and melted Swiss cheese, all wrapped in a golden, flaky pizza crust, this recipe is perfect for a cozy dinner or a fun gathering.

With a hint of Dijon mustard and a crunchy Panko topping, every bite is a delightful combination of creamy, cheesy goodness and satisfying texture. Easy to make and incredibly satisfying, it’s sure to become a family favorite!

Chicken Cordon Bleu Stromboli

Ingredients

1 refrigerated pizza crust

1 ½ cups cooked chicken breast, shredded

½ cup ham, thinly sliced

1 cup Swiss cheese, shredded

¼ cup Dijon mustard

½ cup Panko breadcrumbs

1 egg, beaten

1 tbsp butter, melted

1 tsp garlic powder

1 tsp dried parsley

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C) and prepare a baking sheet with parchment paper.

Lay out the refrigerated pizza crust on the lined baking sheet.

Evenly spread the Dijon mustard over the crust, leaving a 1-inch border at the edges.

Distribute the shredded chicken, sliced ham, and shredded Swiss cheese over the mustard layer.

Starting from one of the longer edges, roll the crust tightly and pinch the seams to seal the stromboli.

Brush the top of the stromboli with the beaten egg to achieve a golden finish.

In a separate bowl, mix the Panko breadcrumbs, melted butter, garlic powder, and dried parsley.

Evenly sprinkle this mixture over the top of the stromboli.

Bake in the oven for 25-30 minutes, or until the stromboli is golden brown and thoroughly cooked.

Allow it to cool slightly before slicing and serving.

Notes:

Meat Options: While this recipe calls for chicken and ham, you can easily substitute cooked turkey or any other deli meats you prefer. Just ensure they are thinly sliced for easy layering.

Cheese Variations: If you’re not a fan of Swiss cheese, feel free to use provolone, cheddar, or a cheese blend that melts well.

Seasoning Adjustments: Customize the flavor by adding herbs like thyme or oregano to the filling. You can also include sautéed onions or bell peppers for added texture and taste.

Dough Alternatives: If you want a homemade touch, you can use your favorite pizza dough recipe instead of store-bought. Just ensure it’s rolled out to the appropriate thickness.

Serving Suggestions: This stromboli pairs well with a side salad or a dipping sauce like marinara, ranch, or additional Dijon mustard for a zesty kick.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain the crispy crust.

Nutrition Information:

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Frequently Asked Questions:

Can I make this stromboli ahead of time?

Yes, you can assemble the stromboli in advance.

Cover it tightly with plastic wrap and refrigerate for up to a day.

When you’re ready to bake, simply remove the wrap and bake as directed, adding a few extra minutes if it’s cold from the fridge.

What can I use instead of Panko breadcrumbs?

If you don’t have Panko breadcrumbs, regular breadcrumbs will work, though they may not provide the same crunchy texture.

You can also crush some crackers or use crushed cornflakes as a substitute.

Can I freeze the stromboli?

Absolutely! You can freeze the assembled (but unbaked) stromboli.

Wrap it tightly in foil or plastic wrap and store it in the freezer for up to 3 months.

When you’re ready to bake, thaw it in the refrigerator overnight and then bake as usual.

What dipping sauces pair well with this dish?

This stromboli is delicious with a variety of dipping sauces.

Consider serving it with marinara sauce, honey mustard, or ranch dressing for added flavor.

Can I add vegetables to the filling?

Yes! You can include vegetables like sautéed spinach, mushrooms, or bell peppers in the filling for added flavor and nutrition.

Just be sure to chop them finely and sauté them beforehand to reduce moisture.

How do I ensure the stromboli doesn’t burst while baking?

To prevent bursting, make sure to roll the stromboli tightly and seal the edges well.

Additionally, avoid overfilling it, as this can cause it to expand during baking.

A few small slits on top can also help steam escape.

What if my pizza crust is too cold to work with?

If your pizza crust is too cold, let it sit at room temperature for about 10-15 minutes to soften.

This will make it easier to roll out and shape.

How can I tell when the stromboli is fully cooked?

The stromboli is done when it is golden brown on the outside and the internal temperature reaches 165°F (74°C).

You can use a meat thermometer to check the temperature.

Can I substitute the Dijon mustard with another condiment?

Yes, if you prefer a different flavor, you can substitute Dijon mustard with yellow mustard, honey mustard, or even a barbecue sauce for a unique twist.

What should I do if the crust is browning too quickly?

If the crust is browning too quickly, you can cover the stromboli loosely with aluminum foil during baking.

This will protect the crust while allowing the inside to cook through.