Chicken Cordon Bleu Stromboli Recipe

Introduction

Chicken Cordon Bleu Stromboli is a delicious twist on a classic favorite, combining tender chicken, ham, and Swiss cheese wrapped in a crispy pizza crust. It’s perfect for a satisfying meal that’s easy to prepare and sure to impress.

Ingredients

• 1 refrigerated pizza crust
• 1 1/2 cups cooked chicken breast, shredded
• 1/2 cup ham, thinly sliced
• 1 cup Swiss cheese, shredded
• 1/4 cup Dijon mustard
• 1/2 cup Panko breadcrumbs
• 1 egg, beaten
• 1 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: Roll out the refrigerated pizza crust onto the prepared baking sheet.
3. Step 3: Spread the Dijon mustard evenly over the pizza crust, leaving a 1-inch border around the edges.
4. Step 4: Layer the shredded chicken, thinly sliced ham, and shredded Swiss cheese evenly over the mustard.
5. Step 5: Carefully roll up the pizza crust, starting from one of the longer sides, and pinch the edges to seal the stromboli.
6. Step 6: Brush the beaten egg over the top of the stromboli.
7. Step 7: In a small bowl, mix together the Panko breadcrumbs, melted butter, garlic powder, and dried parsley. Sprinkle this mixture evenly over the stromboli.
8. Step 8: Bake for 25-30 minutes, or until the stromboli is golden brown and cooked through.
9. Step 9: Let the stromboli cool for a few minutes before slicing and serving.

Tips & Variations

• For extra flavor, try adding a sprinkle of shredded Parmesan cheese on top before baking.
• Substitute Swiss cheese with Gruyère or mozzarella for a different taste.
• Use fresh herbs like thyme or rosemary in place of dried parsley for a vibrant aroma.
• Serve with a side of marinara or honey mustard dipping sauce to enhance the flavors.

Storage

Store any leftover stromboli tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain a crispy crust. Avoid microwaving to keep the texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pizza dough instead of refrigerated crust?

Yes, fresh pizza dough works well for this recipe. Just roll it out to a similar size and follow the same instructions.

What can I substitute for Panko breadcrumbs?

If you don’t have Panko, regular breadcrumbs or crushed crackers can be used as a crunchy topping, though Panko offers the best texture.

Chicken Cordon Bleu Stromboli Recipe

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★★★★★

4.6 from 130 reviews

This Chicken Cordon Bleu Stromboli is a delicious and savory rolled pizza crust filled with shredded chicken, ham, and Swiss cheese, all perfectly seasoned with Dijon mustard and topped with a crispy, buttery Panko breadcrumb crust. Baked to golden perfection, it’s an impressive yet easy-to-make dish perfect for lunch, dinner, or entertaining guests.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Stromboli Base

• 1 refrigerated pizza crust
• 1/4 cup Dijon mustard
• 1 egg, beaten

Filling

• 1 1/2 cups cooked chicken breast, shredded
• 1/2 cup ham, thinly sliced
• 1 cup Swiss cheese, shredded

Topping

• 1/2 cup Panko breadcrumbs
• 1 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp dried parsley
• Salt and pepper, to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and make for easy cleanup.
2. Prepare the Crust: Roll out the refrigerated pizza crust onto the prepared baking sheet, ensuring it is evenly flattened with enough surface area to hold the filling while still leaving room to seal the edges.
3. Spread Mustard: Evenly spread the Dijon mustard over the pizza crust, leaving a 1-inch border around the edges to help seal the stromboli without the mustard spilling out.
4. Add the Filling: Layer the shredded chicken breast evenly over the mustard, then add the thinly sliced ham, followed by an even layer of shredded Swiss cheese. Season lightly with salt and pepper to taste.
5. Roll and Seal: Carefully roll up the pizza crust starting from one of the longer sides, gently but firmly rolling to keep the filling enclosed. Pinch the edges together to seal the stromboli tightly to prevent filling leakage during baking.
6. Brush with Egg Wash: Brush the beaten egg over the entire surface of the rolled stromboli. This will help the top achieve a shiny golden finish and also act as glue for the breadcrumb topping.
7. Prepare and Apply Topping: In a small bowl, mix the Panko breadcrumbs with melted butter, garlic powder, and dried parsley. Sprinkle this mixture evenly over the top of the stromboli to add a crunchy, flavorful crust.
8. Bake the Stromboli: Place the stromboli in the oven and bake for 25 to 30 minutes, or until the exterior is golden brown and the filling is heated through, ensuring the cheese has melted and the crust is fully cooked.
9. Cool and Serve: Remove the stromboli from the oven and let it cool for 5 minutes to allow the filling to set slightly. Slice into portions and serve warm for best flavor and texture.

Notes

• You can substitute turkey for ham to vary flavors.
• Use freshly shredded cheese for better melting compared to pre-shredded.
• Letting the stromboli rest before slicing helps keep the filling intact.
• Adding a sprinkle of black pepper or paprika on top can add extra flavor.
• For a gluten-free version, use gluten-free pizza crust and gluten-free breadcrumbs.

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