Description
This Chicken Cordon Bleu Stromboli offers a delicious twist on the classic chicken cordon bleu by wrapping tender, seasoned chicken, ham, and a blend of Swiss and mozzarella cheeses inside flaky pizza dough. Baked to golden perfection and garnished with fresh parsley, this stromboli is flavorful, hearty, and perfect as a satisfying meal for family or guests.
Ingredients
Scale
Chicken 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 and Assembly
- 1 package pizza dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and allow it to fully preheat while you prepare the ingredients.
- Slice the chicken: Cut the boneless, skinless chicken breasts into thin strips, approximately 1/2 inch thick for quick and even cooking.
- Cook the 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. Sauté for 5-7 minutes until the chicken is cooked through and no longer pink in the center.
- Prepare the filling: Chop the cooked chicken into smaller pieces and transfer to a mixing bowl. Add diced ham, shredded Swiss cheese, and mozzarella cheese. Mix all ingredients thoroughly and adjust seasoning if necessary.
- Prepare the dough: If your pizza dough is store-bought, allow it to rest at room temperature for 10-15 minutes. On a floured surface, roll out the dough into a 12×16 inch rectangle.
- Assemble the stromboli: Place the rolled dough onto a parchment-lined baking sheet. Spoon the chicken, ham, and cheese mixture evenly in the center, leaving about 2 inches of space on all sides.
- Seal the stromboli: Fold the long sides of the dough over the filling, pinching the edges to seal tightly. Then fold the short ends over and pinch to secure completely.
- Prepare for baking: Create several small slits on top of the dough to allow steam to escape during baking. Brush the entire surface with the beaten egg to give the crust a golden, glossy finish.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the stromboli is golden brown. Rotate the baking sheet halfway through baking to ensure even cooking.
- Cool and serve: Remove the stromboli from the oven and let it cool for 5-10 minutes. Garnish with freshly chopped parsley, slice into thick pieces, and serve warm.
Notes
- Using thin chicken strips ensures faster and even cooking inside the stromboli.
- If you prefer, substitute ham with turkey or leave it out for a milder flavor.
- Allowing the dough to rest before rolling helps prevent shrinkage during baking.
- Ensure the edges are well sealed to avoid filling leaking out while baking.
- Adding more slits on top prevents the stromboli from becoming soggy by allowing steam to escape.
- For an extra crispy crust, bake on a preheated pizza stone instead of a baking sheet.
