Chicken Cordon Bleu Stromboli

Chicken Cordon Bleu Stromboli is the showstopper I reach for when I want a hearty meal with gooey cheese pulls and savory layers in every slice. This recipe transforms favorite deli classics into one golden roll that always disappears fast at game day gatherings or cozy movie nights.

Every bite brings back memories of lazy Sundays when my family hovered around the counter, sneaking tastes even before I got the Stromboli on a platter.

Ingredients

• Pizza dough (about one pound): Fresh dough bakes up chewy and golden. Look for dough that feels soft and springs back when pressed.
• Cooked chicken breast (two cups): Sliced or shredded breast gives just the right texture. Leftover or rotisserie works perfectly, avoid dry or overcooked pieces.
• Deli ham (six slices): Classic salty layer. Select thicker-cut ham for extra bite.
• Swiss cheese (six slices): Melts luxuriously. Choose one with good holes and nutty aroma.
• Dijon mustard (two tablespoons): Essential for tang and depth. Use the creamiest brand you can find.
• Mayonnaise (two tablespoons, optional): Adds silkiness and richness. Only use if you love extra creaminess.
• Melted butter (one tablespoon): Gives a glossy finish. Always choose real butter for flavor.
• Garlic powder (one teaspoon): Brings aroma and warmth. Go for fresh garlic powder and sniff for freshness.
• Dried parsley (one teaspoon): Scattered for color and gentle herb note.
• Grated Parmesan cheese (one tablespoon): Lends sharpness and a golden crust. Buy Parmesan in wedges and grate just before using.

Instructions

Prep the Oven:

Set your oven to three seventy five degrees Fahrenheit or one ninety degrees Celsius. Line a baking sheet with parchment or grease lightly so nothing sticks.

Roll the Dough:

On a clean floured counter, roll out the dough into a big rectangle about twelve by fourteen inches. Pat gently so it stays even.

Spread the Sauce:

Stir Dijon mustard and mayonnaise together if using. Use a spoon or spatula to blanket the dough evenly but leave an inch around the edge to help seal later.

Layer the Fillings:

Lay down the Swiss cheese first, then ham, then chicken. Make sure everything covers the dough but not piled too high to help rolling.

Shape the Stromboli:

Fold in the short sides about an inch. Then starting along the long edge, roll the dough like a log. Keep it snug. Roll toward the other side and gently press to seal. Pinch the ends too so nothing escapes while baking.

Add Toppings:

Carefully place stromboli seam down on the lined sheet. Brush the whole top with melted butter. Sprinkle on garlic powder, parsley, and parmesan cheese so every inch gets flavor and crunch.

Bake:

Place tray in the center of the oven. Bake for twenty five to thirty minutes until golden brown. The kitchen will smell incredible. Let it cool for five minutes so the cheese firms up slightly before slicing.

Slice and Serve:

Cut into thick slices with a sharp knife. Serve right away. Pair it with a fresh salad or offer honey mustard or marinara for dipping.

Parmesan cheese is the ingredient that makes the crust next level. It creates these cheesy crispy bits everyone tries to snag. I still remember my daughter declaring the golden crust was the best part and asking for extra cheese on top the next time.

Storage tips

Leftover stromboli keeps covered in the fridge for up to three days. Reheat slices in a toaster oven or air fryer to restore crispiness. For longer storage, wrap unbaked stromboli tightly in plastic and freeze. Bake from frozen by adding ten extra minutes to the time.

Ingredient substitutions

Swap Swiss cheese for provolone or mozzarella if you want a milder melt. Turkey works instead of chicken, and prosciutto gives a fancier twist. Honey mustard instead of Dijon makes it sweeter for kids. Try brushing with olive oil instead of butter for a lighter take.

Serving suggestions

Slice thick and serve with warm marinara or honey mustard sauce for dipping. A crisp green salad cuts the richness perfectly. Sometimes I arrange the slices on a wooden board with grapes and pickles for a casual party platter.

Cultural context

Stromboli is the Italian-American cousin to calzone with roots in Philadelphia. My version marries the rolled style with the French-inspired flavors of chicken cordon bleu. It is a playful take that celebrates both comfort food and a love of cheesy classics.

Seasonal Adaptations

For autumn, scatter in a few sautéed mushrooms. In spring, swap ham for thin asparagus spears. Come summer, use roasted peppers for color.

Success Stories

This recipe has won over picky eaters at school potlucks and even my husband’s poker nights. Everyone always asks for the recipe. My neighbor once came knocking after catching the aroma through the window.

Freezer Meal Conversion

Simply assemble the stromboli but do not bake yet. Wrap tightly in two layers of plastic then foil. Label and freeze up to two months. Bake straight from frozen at three fifty until golden and hot all the way through, pulling the foil off halfway.

With its bubbling cheese and golden crust this stromboli truly feels like a treat any day of the week. It is the sort of recipe that brings everyone to the table smiling and I hope it becomes a favorite for you too.

Common Recipe Questions

→ What type of chicken works best?

Use cooked chicken breast, either sliced or shredded, for even layers and a tender bite in each slice.

→ Can I use store-bought dough?

Yes, pre-made or homemade pizza dough both work well. Store-bought dough saves time without sacrificing taste.

→ How do I prevent the filling from leaking?

Be sure to leave a border when spreading the fillings, roll tightly, and seal all seams before baking.

→ Should I serve it with any sauces?

Stromboli pairs nicely with honey mustard, marinara, or a creamy dipping sauce for extra flavor.

→ Can I make it ahead?

Yes, you can assemble in advance and refrigerate before baking, or reheat leftovers for a crisp crust.