Chicken Cordon Bleu Stromboli: A Delicious Twist on a Classic Favorite

Chicken Cordon Bleu Stromboli is a delightful twist on two classic dishes that brings together the savory flavors of chicken, ham, and cheese, all wrapped in a golden, crispy dough. This recipe not only satisfies your cravings but also offers a fun and convenient way to enjoy a beloved meal. The origins of Chicken Cordon Bleu can be traced back to Switzerland, where it was traditionally made with veal, but over the years, it has evolved into various forms, including this delicious stromboli.

People love Chicken Cordon Bleu Stromboli for its incredible taste and texture. The combination of tender chicken, salty ham, and gooey cheese creates a mouthwatering experience that is hard to resist. Plus, the convenience of this dish makes it perfect for busy weeknights or casual gatherings with friends and family. I can assure you that once you try this Chicken Cordon Bleu Stromboli, it will quickly become a favorite in your household!

Ingredients:

• 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
• 1 package (1 lb) pizza dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• Fresh parsley, chopped (for garnish)

Preparing the Chicken

1. Start by preheating your oven to 400°F (200°C). This will ensure that your Stromboli cooks evenly and gets that lovely golden-brown crust. 2. While the oven is heating, take your pound of boneless, skinless chicken breasts and place them on a cutting board. Using a sharp knife, slice the chicken into thin strips, about 1/2 inch thick. This will help them cook faster and make it easier to roll them up later. 3. In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the sliced chicken to the skillet. Season the chicken with garlic powder, onion powder, paprika, salt, and pepper. Stir well to coat the chicken evenly with the spices. 4. Cook the chicken for about 5-7 minutes, or until it is no longer pink in the center and has a nice golden color. Make sure to stir occasionally to prevent sticking. Once cooked, remove the skillet from the heat and let the chicken cool slightly.

Preparing the Filling

5. In a large mixing bowl, combine the cooked chicken, diced ham, shredded Swiss cheese, and shredded mozzarella cheese. Mix everything together until well combined. This filling is going to be the star of your Stromboli, so make sure it’s evenly mixed. 6. Taste the filling and adjust the seasoning if necessary. You can add more salt, pepper, or even a pinch of cayenne pepper if you like a little heat.

Preparing the Dough

7. If you’re using store-bought pizza dough, take it out of the package and let it sit at room temperature for about 10-15 minutes. This will make it easier to roll out. If you’re making your own dough, roll it out on a floured surface to about 12×16 inches in size. Aim for a rectangle shape. 8. Once your dough is rolled out, transfer it to a parchment-lined baking sheet. This will help with easy cleanup and prevent sticking.

Assembling the Stromboli

9. Now it’s time to assemble your Chicken Cordon Bleu Stromboli! Start by spreading the chicken and cheese filling evenly over the dough, leaving about an inch of space around the edges. This will help prevent the filling from spilling out when you roll it up. 10. Carefully roll the dough away from you, starting from one of the long edges. Make sure to roll it tightly but not so tight that the filling bursts out. As you roll, tuck in the edges to seal the filling inside. 11. Once you reach the end of the dough, pinch the seam to seal it. You can also tuck the ends under to create a nice, neat shape. 12. Place the rolled Stromboli seam-side down on the baking sheet. Brush the top with the beaten egg to give it a beautiful golden color when it bakes.

Cooking the Stromboli

13. Using a sharp knife, make a few diagonal slits on top of the Stromboli. This will allow steam to escape while it bakes and help it cook evenly. 14. Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the Stromboli is golden brown and the dough is cooked through. Keep an eye on it during the last few minutes to ensure it doesn’t over-brown. 15. Once baked, remove the Stromboli from the oven and let it cool for about 5-10 minutes. This will make it easier to slice without the filling spilling out.

Serving the Stromboli

16. After it has cooled slightly, use a sharp knife to slice the Stromboli into thick pieces, about 1-2 inches wide. Arrange the slices on a serving platter. 17. If you’d like, you can garnish the Stromboli with freshly chopped parsley

Conclusion:

In wrapping up this delightful Chicken Cordon Bleu Stromboli recipe, I can’t emphasize enough why it’s a must-try for your next family dinner or gathering. The combination of tender chicken, savory ham, and gooey cheese, all enveloped in a golden, crispy crust, creates a dish that is not only satisfying but also incredibly comforting. It’s a fun twist on the classic Chicken Cordon Bleu that will surely impress your guests and leave them asking for seconds! For serving suggestions, consider pairing this Stromboli with a fresh side salad or some roasted vegetables to balance out the richness of the dish. You can also serve it with a side of marinara sauce for dipping, which adds a delightful tangy contrast. If you’re feeling adventurous, try experimenting with different fillings—think spinach and feta for a Mediterranean twist, or even a barbecue chicken version for a smoky flavor profile. The possibilities are endless! I wholeheartedly encourage you to give this Chicken Cordon Bleu Stromboli a try. It’s not just a meal; it’s an experience that brings people together around the table. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, variations, or any tips you discovered along the way. Let’s celebrate the joy of cooking together!

Print