Chicken Cordon Bleu Stromboli Recipe
Chunks of chicken, ham, and mozzarella.
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Ingredients
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Dough
Filling — Chicken
Filling — Meats & Cheese
Coating & Finish
Method
Dough
Prepare oven and surface
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Lightly dust a work surface with 1 tablespoon flour.
On the floured surface, roll or stretch the pizza dough into a roughly 12x10-inch rectangle about 1/4-inch thick. Keep edges a bit thicker so they seal well.
Filling — Chicken
Cook and chop chicken
Pat chicken breasts dry and season both sides with 1 teaspoon salt, 1/2 teaspoon pepper and 1/2 teaspoon garlic powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then chop into 1/2-inch chunks.
Filling — Assemble
In a small bowl, mix Dijon mustard, mayonnaise and grated Parmesan until combined. This will act as a light binder and flavor layer.
Spread the mustard-mayo mixture down the center third of the rolled dough, leaving a 1-inch border at the long edges and 2 inches at the short ends.
Layer 3 slices of ham lengthwise over the spread, slightly overlapping. Scatter half of the chopped chicken evenly over the ham. Sprinkle half of the mozzarella over the chicken. Repeat with remaining ham, chicken and mozzarella to create two even layers, keeping filling within the center third.
Coating & Finish
Starting at one long side, fold the dough over the filling and roll to enclose, like a jelly roll, sealing edges by pinching and tucking the dough underneath to form a tight log seam-side down. Trim ends if necessary to neaten.
Make 3 shallow diagonal slashes across the top with a sharp knife to vent steam.
Place stromboli seam-side down on the prepared baking sheet. Bake in the preheated oven for 18–25 minutes, until golden brown and internal temperature near the center registers 165°F (74°C). If the crust browns too quickly, tent loosely with foil for the last 5–8 minutes.
Remove from oven and let rest 8–10 minutes before slicing. Resting helps the filling set and prevents cheese from running out.
Slice into 8 equal pieces and serve warm. Optional: serve with marinara or mustard dipping sauce.