Every time I pull this Chicken Cordon Bleu Stromboli out of the oven, my kitchen fills with a cozy warmth that makes everyone gather around the counter. This flavor-packed roll is like a hug in food form: tender shredded chicken, layers of savory ham, and gooey Swiss cheese all encased in golden, buttery dough. The tangy Dijon mustard spread creates just the right zing that wakes up your taste buds, while the garlic-herb butter glaze on top sends each slice over the top. I still remember the first time I made it for a casual game night; by the time it was sliced, there wasn’t a crumb left. It’s the perfect appetizer that doubles as a hearty lunch or dinner, and once you master that perfectly sealed seam, there’s no turning back.
This intermediate-level recipe strikes a great balance between straightforward technique and show-stopping results. With about 20 minutes of prep, 30 minutes of baking, and just a quick 5-minute rest before slicing, you can serve up warm, cheesy perfection in under an hour. Each slice hovers around 350 calories—just enough indulgence to satisfy without tipping the scales. Whether you’re planning a cozy family dinner, a casual party appetizer, or a laid-back weekend lunch, this stromboli ticks all the boxes. Don’t be intimidated by the rolling technique; with a lightly floured surface and a pinch of patience, you’ll have a restaurant-worthy creation that’s uniquely yours. Grab your apron, rally your favorite helper, and get ready to roll up a masterpiece that’s guaranteed to become a regular in your recipe rotation.
KEY INGREDIENTS IN CHICKEN CORDON BLEU STROMBOLI
Before diving into the fold-and-roll fun, let’s talk about what makes this stromboli so irresistible. Each ingredient plays a key role in building layers of flavor and texture, from the soft crust to the melty cheese core.
- Pizza dough
A pliable, yeasted base that stretches into a thin rectangle, creating a tender, golden crust once baked. It’s the canvas for all the fillings.
- Dijon mustard
Provides a silky, tangy barrier between dough and meat, adding depth and a subtle sharpness that balances the richness of cheese and butter.
- Deli ham
Thin, smoky-salty slices that evoke classic Chicken Cordon Bleu. They add a savory backbone and a hint of cured flavor.
- Rotisserie chicken
Cooked and shredded for convenience, this juicy chicken soaks up surrounding flavors and adds satisfying protein without extra fuss.
- Swiss cheese
Known for its smooth melt and mild nuttiness, it oozes into every crevice, delivering that gooey, gooey delight we crave.
- Egg
Beaten and combined with water to create an egg wash, it ensures the dough browns evenly and develops a glossy exterior.
- Water
Dilutes the egg wash for an even, easy-to-spread coating, guaranteeing full coverage without clumps.
- Butter
Melted and mixed with spices to form a garlic-herb glaze that seeps into the crust, adding flavor and shine post-bake.
- Garlic powder
Brings savory, aromatic notes that complement the butter and enhance the dough’s golden hue.
- Dried parsley
Offers a pop of color and a mild herbal accent, keeping each slice visually inviting and tastefully balanced.
- Salt & black pepper
Simple seasonings that heighten all the flavors—just a pinch in the glaze is enough to tie everything together.
HOW TO MAKE CHICKEN CORDON BLEU STROMBOLI
Let’s walk through each step to create this golden, buttery log of flavor. Follow along and you’ll have a stunning Chicken Cordon Bleu Stromboli that’s crispy on the outside and oozing with cheesy goodness on the inside.
1. Preheat your oven to 375°F (190°C) so it’s perfectly hot when your stromboli is ready to bake.
2. On a lightly floured surface, roll out the pizza dough into a 10×14-inch rectangle, creating an even thickness for consistent baking.
3. Spread the Dijon mustard evenly over the dough, leaving a small border around the edges to help seal the roll.
4. Layer the deli ham in a single layer, covering the mustard so every bite is filled with that classic ham flavor.
5. Spread the shredded rotisserie chicken evenly over the ham, ensuring a uniform protein layer.
6. Place the Swiss cheese slices across the chicken, making sure they slightly overlap for maximum meltiness.
7. Starting at one of the long edges, carefully roll the dough up into a tight log, tucking the fillings in as you go, then pinch the seam to seal.
8. Transfer the stromboli onto a baking sheet lined with parchment paper or lightly greased to prevent sticking.
9. In a small bowl, whisk together the beaten egg and water, then brush this egg wash over the entire surface to promote even browning.
10. Bake for 25–30 minutes until the crust is a deep golden color and the dough is fully cooked through.
11. While baking, mix together melted butter, garlic powder, dried parsley, salt, and black pepper in another small bowl to create a flavorful glaze.
12. Once baked, remove the stromboli from the oven and immediately brush the garlic-herb butter all over the top to infuse extra richness.
13. Let the stromboli cool for about 5 minutes on the sheet, then slice into pieces and serve warm, enjoying the melty cheese and buttery crust.
SERVING SUGGESTIONS FOR CHICKEN CORDON BLEU STROMBOLI
After all that loving labor in the kitchen, you’ll want to present your stromboli in ways that showcase its golden crust and molten filling. Whether you’re serving this as a crowd-pleasing appetizer or a satisfying main course, these ideas will elevate your plating and add extra wow factor. From colorful sides that brighten the plate to tasty dipping sauces that complement the Swiss cheese and ham, these suggestions will turn each slice into a perfectly styled bite.
- Marinara Dip
Serve warm slices alongside a small bowl of rich, tangy marinara sauce. The acidic tomato notes balance the creamy Swiss cheese and savory ham, creating a classic flavor pairing.
- Crisp Green Salad
Pair with a fresh arugula salad tossed in lemon vinaigrette. The peppery greens and zesty dressing cut through the richness, adding vibrant crunch.
- Roasted Vegetables
Spread a medley of seasonal roasted veggies—like asparagus, bell peppers, or zucchini—around the stromboli for color and texture contrast. Drizzle lightly with olive oil and herbs.
- Alfredo Sauce
Offer small ramekins of creamy Alfredo on the side. Its indulgent, silky consistency harmonizes beautifully with the rolled-up chicken and cheese layers.
HOW TO STORE CHICKEN CORDON BLEU STROMBOLI
Storing this stromboli properly keeps every slice tasting just as fresh and flavorful as the first. Whether you want to save leftovers for tomorrow’s lunch or prep multiple logs ahead of time, following the right storage methods will lock in moisture, preserve that buttery crust, and maintain the gooey interior. Here are a few tried-and-true techniques for different timelines—choose the one that fits your schedule.
- Room Temperature (Short Term)
After cooling completely, wrap slices loosely in foil and let sit on the counter for up to 2 hours if you plan to nibble right away. This keeps the crust crisp without trapping steam.
- Refrigerator (2–3 Days)
Place slices in an airtight container or wrap the whole stromboli tightly in plastic wrap, then store in the fridge. For crispness, reheat in a 350°F oven for 10–12 minutes instead of the microwave.
- Freezer (Up to 1 Month)
Wrap the cooled, uncut stromboli tightly in two layers of plastic wrap, then aluminum foil. To reheat, bake from frozen at 375°F for about 30–35 minutes or until warmed through, brushing with extra butter for shine.
- Pre-Bake Meal Prep
Assemble and roll the stromboli, then wrap and refrigerate for up to 24 hours before baking. When ready, brush with egg wash, bake as directed, and finish with the garlic-herb butter.
CONCLUSION
Rolling up a Chicken Cordon Bleu Stromboli is like crafting a handheld masterpiece that’s as fun to assemble as it is satisfying to eat. From the tangy mustard layer to the melty Swiss cheese, each bite bursts with flavor and texture that feel special, whether you’re serving guests at an appetizer spread or tucking into a solo lunch. This recipe sits at an intermediate difficulty—ideal for home cooks ready to try a new technique without feeling overwhelmed. With just 20 minutes of prep, 30 minutes of bake time, and a brief 5-minute rest, you’ll transform simple ingredients into something stunningly delicious. Feel free to swap in whole-grain dough for a healthier twist, or turn to mozzarella for a milder cheese profile. Don’t forget to brush on that garlic-herb butter at the end for an extra flavor boost and glossy finish.
You can easily print this article and save it for later use, tucking it into your recipe binder or pinning it to your fridge for your next cooking adventure. Below, you’ll find a FAQ section to answer common questions you might have about dough handling, ingredient swaps, or storage tips. If you try this stromboli, I’d love to hear how it turned out—share your modifications, ask questions, or drop feedback in the comments. Happy rolling, baking, and savoring every cheesy, buttery slice!
Chicken Cordon Bleu Stromboli
Description
This Stromboli combines juicy shredded chicken, thinly sliced ham, and melted Swiss cheese tucked into a silky mustard-spread dough. Baked until golden and brushed with garlic-herb butter, each slice offers a perfectly crispy, cheesy bite.
Ingredients
Instructions
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Preheat your oven to 375°F (190°C).
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Roll out the pizza dough on a lightly floured surface into a rectangle about 10x14 inches in size.
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Spread the Dijon mustard evenly across the dough, leaving a small border around the edges.
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Layer the deli ham evenly over the mustard.
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Spread the shredded chicken on top of the ham.
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Place the slices of Swiss cheese evenly over the chicken.
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Starting with a long edge, carefully roll the dough up into a log, sealing the edges as you go and pinch the seams to close.
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Transfer the stromboli to a baking sheet lined with parchment paper or lightly greased.
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In a small bowl, whisk together the beaten egg with the tablespoon of water. Brush over the dough.
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Bake for 25-30 minutes or until golden and the dough is cooked through.
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In another small bowl, mix together the melted butter, garlic powder, dried parsley, salt, and pepper.
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Remove stromboli from the oven. Brush the butter mixture all over the top.
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Let the stromboli cool for a few minutes, then slice and serve.
Note
- This recipe can be prepared with whole-grain dough for a healthier twist.
- Mozzarella cheese can be used as a substitute for Swiss cheese.
- Serve with marinara or Alfredo sauce for dipping.
- Leftovers can be wrapped in foil and reheated in the oven for a quick meal.
