Description
Chicken Cordon Bleu Stromboli is a flavorful twist on the classic chicken cordon bleu dish, combining tender seasoned chicken strips with ham, Swiss, and mozzarella cheese, all wrapped in golden, flaky pizza dough. This comforting baked stromboli is perfect for an easy weeknight dinner or impressive appetizer.
Ingredients
Scale
Filling
- 1 pound boneless, skinless chicken breasts
- 1 cup cooked ham, diced
- 1 cup Swiss cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Dough & Toppings
- 1 package pizza dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) ensuring it reaches the right temperature for a perfectly crispy stromboli crust.
- Prepare Chicken: Slice the chicken breasts into thin strips about 1/2 inch thick to ensure they cook evenly and quickly.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken strips and season with garlic powder, onion powder, paprika, salt, and pepper for robust flavor.
- Sauté Chicken: Cook the chicken for 5-7 minutes until it is cooked through and no longer pink in the center. Chop into smaller, bite-sized pieces and set aside.
- Mix Filling: In a mixing bowl, combine the cooked chicken pieces, diced ham, Swiss cheese, and mozzarella cheese. Mix thoroughly and adjust seasoning as needed.
- Prepare Dough: Allow the store-bought pizza dough to rest at room temperature for 10-15 minutes. Then roll it out on a floured surface into a roughly 12×16 inch rectangle.
- Assemble Stromboli: Transfer the rolled dough onto a parchment-lined baking sheet. Spoon the chicken and cheese mixture onto the center of the dough, leaving a 2-inch border on all sides.
- Fold and Seal: Fold the long sides of the dough over the filling, pinching the edges firmly to seal the seam. Then fold over the short ends and pinch to seal completely.
- Vent and Egg Wash: Cut a few slits on top of the dough to allow steam to escape during baking. Brush the entire surface with the beaten egg to achieve a golden, glossy crust.
- Bake: Place the stromboli in the preheated oven and bake for 25-30 minutes until golden brown and cooked through. Rotate the baking sheet halfway to ensure even cooking.
- Cool and Serve: Let the stromboli cool for 5-10 minutes after baking. Garnish with freshly chopped parsley before slicing and serving.
Notes
- You can substitute turkey or chicken ham for a different flavor.
- Feel free to add Dijon mustard inside the filling for an extra tangy kick.
- Make sure to seal all edges of the dough well to prevent leaks during baking.
- For a crispier crust, you can bake on a pizza stone if available.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
