If you love Chicken Cordon Bleu and Stromboli, then this recipe is the perfect fusion of the two! A deliciously golden, flaky crust wraps around tender chicken, savory ham, and gooey melted Swiss cheese, all brought together with a creamy Dijon mustard sauce. This Chicken Cordon Bleu Stromboli is a show-stopping meal that’s easy to prepare, perfect for family dinners, or even as an impressive appetizer for guests. Let’s dive into this irresistible recipe that combines the best of both worlds!
Ingredients
- 1 pound pizza dough (store-bought or homemade)
- 2 cups cooked chicken, shredded or diced
- 6 slices of deli ham
- 1 1/2 cups shredded Swiss cheese
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 egg, beaten (for egg wash)
- 2 tablespoons grated Parmesan cheese (optional, for topping)
Instructions
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Preheat and prepare:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Roll out the dough:
On a floured surface, roll out the pizza dough into a rectangle, about 12×16 inches. Transfer it to the prepared baking sheet.
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Mix the sauce:
In a small bowl, whisk together Dijon mustard, mayonnaise, garlic powder, and dried parsley. Spread the sauce evenly over the dough, leaving a 1-inch border around the edges.
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Layer the fillings:
Place the ham slices evenly over the sauce. Top with the cooked chicken and sprinkle the shredded Swiss cheese over the top.
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Roll the Stromboli:
Starting from one long edge, roll the dough tightly into a log. Pinch the seam and ends to seal the Stromboli.
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Add the egg wash:
Brush the beaten egg over the surface of the Stromboli to create a golden crust. Sprinkle grated Parmesan cheese on top if desired.
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Bake:
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and cooked through. Let it cool for a few minutes before slicing.
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Serve:
Slice the Stromboli into pieces and serve warm with a side of marinara or honey mustard sauce for dipping.
Tips for the Perfect Stromboli
- Use fresh dough: Fresh pizza dough will yield the best results for a soft and chewy crust.
- Don’t overfill: Avoid overloading the dough with fillings to prevent tearing or uneven baking.
- Seal the edges: Make sure to pinch the seam and ends tightly to keep the fillings inside while baking.
- Let it rest: Allow the Stromboli to cool slightly before slicing to avoid the cheese spilling out.
Creative Variations
- Vegetarian option: Swap the chicken and ham for sautéed mushrooms, spinach, and ricotta cheese.
- Spicy twist: Add a layer of sliced jalapeños or drizzle hot sauce over the fillings for a kick of heat.
- Extra crispy: Sprinkle the crust with breadcrumbs before baking for added texture.
FAQs
- Can I make this recipe ahead of time?
- Yes, you can assemble the Stromboli and refrigerate it for up to 24 hours before baking. Just be sure to add the egg wash right before baking.
- How do I store leftovers?
- Wrap any leftovers in foil or plastic wrap and refrigerate for up to 3 days. Reheat in the oven for best results.
- Can I freeze the Stromboli?
- Absolutely! Freeze the baked Stromboli in an airtight container for up to 3 months. Reheat from frozen in the oven until warmed through.
Conclusion
This Chicken Cordon Bleu Stromboli is the ultimate combination of rich, savory flavors and a crispy, golden crust. Whether you’re serving it as a hearty dinner or an appetizer for a crowd, it’s sure to impress with its melty cheese, tender chicken, and delightful Dijon sauce. Try it today, and enjoy a dish that’s as satisfying as it is simple to prepare. Bon appétit!