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Chicken Cordon Bleu Stromboli: A Delicious Twist on a Classic

  • Total Time: 140 minutes
  • Yield: 6-8 servings 1x

Description

Chicken Cordon Bleu Stromboli filled with chicken, ham, Swiss cheese, and mustard-mayo sauce, wrapped in homemade dough and baked to golden perfection.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups warm water (105-115°F)
  • 2 tablespoons olive oil, plus more for greasing
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 8 ounces thinly sliced cooked ham
  • 8 ounces Swiss cheese, thinly sliced
  • 1/4 cup Dijon mustard
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 large egg
  • 1 tablespoon water
  • Everything bagel seasoning
  • Sesame seeds
  • Poppy seeds

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast may be old and you’ll need to start with fresh yeast.
  3. Add the yeast mixture and olive oil to the flour mixture. Stir until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
  5. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat.
  6. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I like to put mine in a slightly warmed oven (turned off!) to create a cozy environment.
  7. Heat the olive oil in a large skillet over medium-high heat.
  8. Add the cubed chicken to the skillet and season with salt, pepper, garlic powder, and onion powder.
  9. Cook the chicken for 6-8 minutes, or until it is cooked through and no longer pink inside. Make sure to stir occasionally to ensure even cooking.
  10. Remove the chicken from the skillet and let it cool slightly.
  11. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze!
  12. Once the dough has doubled in size, punch it down gently to release the air.
  13. Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches. Try to keep the thickness even for consistent baking.
  14. In a small bowl, whisk together the Dijon mustard and mayonnaise.
  15. Spread the mustard-mayo mixture evenly over the dough, leaving a 1-inch border along the edges.
  16. Layer the ham slices over the mustard-mayo mixture, covering the entire surface.
  17. Next, layer the Swiss cheese slices over the ham.
  18. Sprinkle the cooked chicken evenly over the cheese.
  19. If using, sprinkle the chopped fresh parsley over the chicken.
  20. Starting from one of the long sides, carefully roll up the dough tightly, like a jelly roll. Pinch the seam to seal it well.
  21. Transfer the stromboli to the prepared baking sheet, seam-side down.
  22. Pinch the ends of the stromboli to seal them. You can also tuck the ends under slightly for a neater appearance.
  23. Using a sharp knife or pizza cutter, make several diagonal slits across the top of the stromboli. This will allow steam to escape during baking and prevent the stromboli from bursting.
  24. In a small bowl, whisk together the egg and water to make the egg wash.
  25. Brush the egg wash evenly over the top of the stromboli. This will give it a beautiful golden-brown color.
  26. If desired, sprinkle the stromboli with everything bagel seasoning, sesame seeds, or poppy seeds.
  27. Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the internal temperature reaches 165°F (74°C).
  28. Remove the stromboli from the oven and let it cool for at least 10 minutes before slicing and serving. This will allow the cheese to set up slightly and prevent it from oozing out everywhere.

Notes

  • Feel free to experiment with different types of cheese. Gruyere, provolone, or mozzarella would all be delicious substitutes for Swiss cheese.
  • You can use leftover rotisserie chicken instead of cooking chicken breasts. You can also substitute the ham with prosciutto or turkey.
  • Add some sautéed mushrooms, onions, or spinach to the filling for extra flavor and nutrients.
  • Add a pinch of red pepper flakes to the chicken filling or a drizzle of hot sauce to the mustard-mayo mixture for a spicy kick.
  • You can assemble the stromboli ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap to prevent it from drying out. You may need to add a few extra minutes to the baking time if baking from cold.
  • If you’re short on time, you can use store-bought pizza dough or puff pastry instead of making your own dough. Just be sure to adjust the baking time accordingly.
  • This Chicken Cordon Bleu Stromboli is delicious served warm or at room temperature. It’s perfect for a party, potluck, or a satisfying weeknight dinner. You can serve it with a side of marinara sauce, ranch dressing, or honey mustard for dipping. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes

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Find it online: https://www.chefstrawberry.com/chicken-cordon-bleu-stromboli/