Chicken Cordon Bleu Stromboli

This cheesy smoky Chicken Cordon Bleu Stromboli is the ultimate crowd-pleaser for dinner parties or cozy family nights. It wraps all the flavors you love about classic chicken cordon bleu inside golden flaky pizza dough for a delicious twist that is simple to pull together on even your busiest weeknights.

The first time I made this was for friends on game day and it completely disappeared within minutes. Now it is my go-to dish whenever I want something fast hearty and guaranteed to impress.

Ingredients

• Pizza dough: Fresh or store bought makes it easy and creates the flaky crust
• Cooked chicken breast: Sliced or shredded brings protein and classic cordon bleu flavor use rotisserie if you are in a hurry
• Deli ham: Thinly sliced for that signature smoky salty bite look for lean ham with minimal water content
• Swiss cheese: Sliced for meltiness and its mild nutty flavor buy it freshly sliced from the deli counter when possible
• Dijon mustard: For sharp tang and brightness use a good-quality creamy Dijon for best flavor
• Mayonnaise: Optional for extra moisture and richness go for a full-fat brand for the creamiest results
• Melted butter: Adds golden color and buttery flavor to the crust use real unsalted butter
• Garlic powder: For a gentle savory kick
• Dried parsley: Brings a pop of color and a hint of herb flavor
• Grated Parmesan cheese: For a salty cheesy finish buy a block and grate it fresh if you can

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a baking sheet with parchment paper or lightly grease it to prevent sticking and make for easy cleanup.

Prepare the Dough:

Roll the pizza dough on a lightly floured surface into a large rectangle about twelve by fourteen inches. Try to keep both the thickness and the edges even so the Stromboli bakes uniformly.

Mix and Spread the Sauce:

Blend Dijon mustard with mayonnaise in a small bowl. Use a spatula or the back of a spoon to evenly spread this mixture over the dough but stop about one inch from the edge so the roll seals well.

Layer the Fillings:

Lay out Swiss cheese slices so they cover the dough in a single layer. Lay ham slices right on top followed by the sliced or shredded chicken. Distribute everything evenly for maximum flavor in every bite.

Roll and Seal the Dough:

Fold in the short sides of the dough to contain the fillings then tightly roll the dough from the long side to form a log. Pinch the seams and ends closed to keep everything tucked in as it bakes.

Top the Stromboli:

Place the rolled log seam side down on the prepared baking sheet. Brush the surface with melted butter. Sprinkle garlic powder dried parsley and grated Parmesan cheese evenly over the top for extra flavor and color.

Bake to Perfection:

Transfer the baking sheet to your preheated oven. Bake for twenty five to thirty minutes until the crust has a deep golden brown color and feels crisp to the touch. Let it cool for about five minutes before slicing so the cheese sets slightly.

Slice and Serve:

Use a sharp serrated knife to cut the Stromboli into thick slices. Serve warm either on its own with a crisp side salad or with a dipping sauce such as honey mustard or marinara.

Swiss cheese is always the ingredient that makes this dish irresistible to me. My kids love watching the cheese stretch when I slice into the hot Stromboli and we always argue over who gets the end piece with the extra crunchy crust.

Storage Tips

Wrap leftover pieces tightly in foil or place them in an airtight container. Store in the fridge for up to three days. To reheat place slices on a baking sheet in a hot oven so the crust stays crispy rather than microwaving which makes it chewy. For longer storage you can freeze Stromboli slices individually and reheat straight from the freezer.

Ingredient Substitutions

Swap out Swiss cheese for provolone mozzarella or Gruyère for a different flavor profile. Try turkey instead of chicken or use smoked turkey for extra depth. The mustard mayo combo is classic but you can use ranch or barbecue sauce for a fun twist. Gluten free dough will work but keep an eye on baking time as some alternatives brown faster.

Serving Suggestions

Pair slices with a leafy green salad tossed in a zippy vinaigrette to balance the richness. This Stromboli also makes an effortless party centerpiece just cut into thinner pieces for appetizers at any gathering. Offer bowls of honey mustard or spicy marinara on the side so everyone can dip as they please.

Cultural Context

Stromboli has roots in Italian American cuisine basically taking inspiration from stuffed Italian breads and calzones. This version borrows flavors from French inspired chicken cordon bleu layering smoky ham melty cheese and tender chicken inside chewy bread. It is a mashup recipe that truly celebrates comfort food from both sides of the Atlantic.

This crowd pleasing stromboli is the kind of comfort food that turns any night into a special occasion. Enjoy every cheesy bite while it is still warm.

Recipe Q&A

→ What type of dough works best?

Both store-bought and homemade pizza dough produce excellent results; just ensure a rectangular shape for rolling.

→ Can I use other cheeses besides Swiss?

Yes, provolone or mozzarella may be substituted if preferred, but Swiss delivers the traditional Cordon Bleu flavor.

→ How thin should I roll the dough?

Roll out the dough to about 12×14 inches, maintaining even thickness to ensure proper baking and easy rolling.

→ What sauce pairs well when serving?

Honey mustard, marinara, or a simple Dijon dip all complement the savory layers inside the Stromboli.

→ Can this be prepared ahead of time?

Yes, assemble and refrigerate up to a day before baking. Bake directly from the fridge, allowing extra minutes for doneness.