Chicken Cordon Bleu Stromboli
Chicken Cordon Bleu Stromboli combines tender chicken breasts stuffed with savory ham and melty Swiss cheese, all wrapped in a golden, crispy pizza dough crust. This fusion dish is a perfect balance of classic flavors and easy, handheld convenience, ideal for weeknight dinners, game day, or casual gatherings. It’s customizable, freezer-friendly, and sure to impress.
Equipment
- Rolling Pin
- Baking sheet or pizza stone
- Sharp knife or pizza cutter
- Mixing bowls
- Pastry brush
- Meat mallet or tenderizer
Ingredients
- 2 large chicken breasts, pounded thin
- 6–8 slices deli ham
- 6–8 slices Swiss cheese
- 1 batch pizza dough (store-bought or homemade)
- 1 tablespoon Dijon mustard or mayonnaise (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Pound chicken breasts to about ¼-inch thickness using a meat mallet.
- Season chicken with salt, pepper, garlic powder, and Italian seasoning.
- Spread a thin layer of Dijon mustard or mayo on the chicken, if using.
- Layer ham and Swiss cheese evenly on each chicken piece.
- Roll chicken tightly, securing with toothpicks if needed.
- Roll out pizza dough into a large rectangle.
- Place rolled chicken along one long edge of the dough and roll dough over tightly, sealing edges.
- Brush the entire stromboli with beaten egg for a golden crust.
- Place on baking sheet or pizza stone and bake for 25–30 minutes until golden and chicken reaches 165°F internal temp.
- Let rest for 5–10 minutes before slicing and serving.
Notes
- For best results, use fresh chicken and good-quality Swiss cheese.
- Avoid overfilling to prevent leakage during baking.
- Let the stromboli rest before slicing to keep filling intact.
- Try variations with turkey or vegetarian fillings to suit different diets.
- Freezes well cooked or uncooked; thaw before baking if frozen raw.