Name: Savory Chicken Cordon Bleu Stromboli Recipe
Prep time: 15 min
Cook time: PT-487623H11M27S
Total time: PT-487623H11M27S
Cuisine: American
Ingredients: Refrigerated Pizza Dough: 1 lb Cooked Chicken Breasts: 2 cups, shredded or diced Sliced Ham: 1 cup Shredded Swiss Cheese: 1 1/2 cups Dijon Mustard: 2 tbsp Mayonnaise: 2 tbsp Garlic Powder: 1 tsp Dried Italian Seasoning: 1 tsp Egg: 1, beaten for egg wash Olive Oil: 1 tbsp Salt: 1/2 tsp Black Pepper: 1/4 tsp

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Get ready to fall in love with the comforting, melty, and utterly irresistible Savory Chicken Cordon Bleu Stromboli! This twist on a classic favorite layers tender chicken, smoky ham, and creamy Swiss cheese in pillowy pizza dough, all finished with a tangy Dijon spread. Every bite serves serious wow-factor—crisp on the outside, gooey on the inside, and perfectly seasoned throughout. Whether you’re feeding a hungry family or looking to steal the spotlight at your next get-together, this Savory Chicken Cordon Bleu Stromboli promises both ease and gourmet flavor in every slice.

Ingredients You’ll Need

Savory Chicken Cordon Bleu Stromboli Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Savory Chicken Cordon Bleu Stromboli is how it transforms a handful of everyday ingredients into something truly show-stopping. Each element plays a star role, building incredible texture, rich flavor, and that signature golden crust.

Refrigerated pizza dough: The perfect shortcut for a chewy, golden exterior worthy of any bakery.
Cooked chicken breasts (2 cups, shredded or diced): Opt for rotisserie or leftovers for quick prep—a hearty, protein-packed foundation.
Sliced ham (1 cup): Adds classic smoky-salty notes that make this stromboli unforgettable.
Shredded Swiss cheese (1 1/2 cups): Melts beautifully, binding all the filling into creamy, savory layers.
Dijon mustard (2 tbsp): The sharp bite lifts all the flavors and cuts through the richness.
Mayonnaise (2 tbsp): Blends with Dijon for a creamy, tangy spread that keeps the filling moist.
Garlic powder (1 tsp): Subtle and savory, it gives the filling an aromatic depth.
Dried Italian seasoning (1 tsp): A quick way to bring in herbs without chopping—think oregano, basil, and thyme.
Egg (1, beaten): Added as an egg wash for that bakery-style sheen and extra color.
Olive oil (1 tbsp): Drizzled on top for flavor and helps achieve an irresistible crust.
Salt (1/2 tsp): Essential for making all the ingredients sing.
Black pepper (1/4 tsp): Adds just a touch of heat and earthiness.

How to Make Savory Chicken Cordon Bleu Stromboli

Step 1: Prep and Preheat

Set your oven to 400°F so it’s hot and ready for baking. Take a moment to lightly flour your work surface—this will keep the pizza dough from sticking while you roll it out into a big, inviting rectangle. Lining your baking sheet with parchment or lightly greasing it means no anxious moments when it’s time to transfer.

Step 2: Whisk the Mustard Spread

In a small bowl, combine the Dijon mustard, mayonnaise, garlic powder, Italian seasoning, salt, and pepper. This mixture isn’t just a spread—it’s the flavor engine that keeps every bite moist and loaded with zippy, herby goodness. Don’t be shy; taste and adjust to your liking!

Step 3: Spread and Layer the Fillings

Evenly spread the Dijon-mayo mixture over your stretched dough, leaving about a half-inch border all the way around for sealing later. Now the fun begins: scatter your chicken, followed by the sliced ham and a generous layer of Swiss cheese. You want plenty of everything in every potential slice for maximum flavor and satisfaction.

Step 4: Roll and Seal

Carefully roll up the dough, starting from one long side. Don’t rush—keep it tight but gentle to hold in all those goodies without tearing the dough. Once rolled, pinch the edges and both ends closed. Place seam-side down on your prepared baking sheet—this helps trap all the melty goodness inside.

Step 5: Egg Wash and Olive Oil Drizzle

For that bakery-window finish, brush the entire top with the beaten egg. This step is what gives the stromboli its gorgeous bronzed look. Next, drizzle a touch of olive oil over the surface for added richness and color when baking.

Step 6: Steam Slits and Bake

With a sharp knife, cut a few small slits in the top of your stromboli—these let steam escape and prevent sogginess. Now, pop it into the oven for 25–30 minutes, or until the crust is deeply golden and the scent in your kitchen is irresistible.

Step 7: Rest, Slice, and Serve

Once baked, let your Savory Chicken Cordon Bleu Stromboli rest for about 10 minutes—this makes slicing much neater and helps the cheese set. After that, grab a serrated knife, slice into thick portions, and get ready to serve. Instant dinner table happiness!

How to Serve Savory Chicken Cordon Bleu Stromboli

Garnishes

A flourish of fresh herbs—think chopped parsley or chives—over the sliced Savory Chicken Cordon Bleu Stromboli makes every piece pop with color and freshness. For an extra zing, offer small bowls of honey mustard or a swipe of marinara on the side for dipping. Even a sprinkle of smoked paprika or a dash of cracked black pepper on top just before serving adds extra flair.

Side Dishes

Round out your meal by serving the stromboli alongside a crisp, lemony green salad, roasted vegetables, or classic potato wedges. For a lighter touch, a simple cucumber-tomato salad dressed with olive oil works wonders. If you’re feeling indulgent, creamy coleslaw or cheesy baked potatoes turn this into a true comfort meal.

Creative Ways to Present

Hosting guests? Cut your Savory Chicken Cordon Bleu Stromboli into bite-sized pieces and arrange them on a platter as a showstopping party appetizer. For family dinners, present the whole roll tableside on a cutting board and slice it in front of everyone for maximum wow-factor. Mini strombolis, made by dividing the dough and fillings, are perfect for lunchboxes or grab-and-go snacks.

Make Ahead and Storage

Storing Leftovers

Leftover Savory Chicken Cordon Bleu Stromboli keeps beautifully in the fridge for up to three days. Wrap the slices tightly in foil or store them in an airtight container—this keeps the crust from drying out and the filling from absorbing fridge odors. Enjoy cold, or warm them up for a lunch that rivals any deli sandwich.

Freezing

Make your stromboli in advance and freeze it whole or sliced! Once baked and cooled completely, wrap tightly in foil, then place in a freezer bag or airtight container. Frozen stromboli will keep for up to two months. To enjoy, thaw overnight in the fridge or reheat straight from frozen with a little extra baking time.

Reheating

For the best texture, reheat Savory Chicken Cordon Bleu Stromboli in a 350°F oven for about 10-15 minutes (longer if frozen). This keeps the crust crisp, unlike microwaving, which can turn it soggy. If short on time, a quick zap in the microwave will work—just be sure to cover loosely with a damp paper towel to maintain moisture.

FAQs

Can I use different cheese or meat in this stromboli?

Absolutely! While Swiss and ham capture classic cordon bleu flavors, you can swap in Gruyere, mozzarella, turkey, or even roast beef. Just keep the proportions similar to ensure even baking and great results.

Is it possible to make this stromboli gluten-free?

Yes, you can use your favorite gluten-free pizza dough to make this recipe safe for gluten-sensitive guests. Just check baking times, as some gluten-free doughs may brown faster or bake up differently.

How do I keep the stromboli from getting soggy on the bottom?

Make sure to drain any extra moisture from the chicken and ham, and avoid overfilling. Baking on parchment or a preheated baking stone can help keep the crust crisp. Don’t skip the steam slits—they’re key for venting excess moisture.

Can I prepare Savory Chicken Cordon Bleu Stromboli ahead of time?

Definitely! You can assemble the stromboli, cover, and refrigerate it up to 8 hours before baking. Bring it to room temperature while the oven preheats, then bake as directed for a fresh, warm meal whenever you’re ready.

What’s the best way to slice the stromboli without making a mess?

After letting the baked stromboli rest for about 10 minutes, use a sharp serrated knife in a gentle sawing motion. This keeps the crispy crust intact and prevents the filling from squeezing out.

Final Thoughts

If you’re in search of a dish that combines heart, comfort, and a touch of restaurant-worthy drama, Savory Chicken Cordon Bleu Stromboli absolutely delivers. It’s easier than it looks and always brings people together around the table. Try it for yourself—you might just find it becomes a new favorite tradition!

Savory Chicken Cordon Bleu Stromboli Recipe

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4.8 from 7 reviews

Author: admin
Total Time: 40-45 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

Indulge in the savory delight of this Chicken Cordon Bleu Stromboli, a delicious twist on a classic favorite. With tender chicken, flavorful ham, and gooey Swiss cheese all wrapped in a golden crust, this baked sandwich is sure to become a family favorite. Perfect for a quick weeknight dinner or a casual gathering with friends.

Ingredients

Refrigerated Pizza Dough:

1 lb

Cooked Chicken Breasts:

2 cups, shredded or diced

Sliced Ham:

1 cup

Shredded Swiss Cheese:

1 1/2 cups

Dijon Mustard:

2 tbsp

Mayonnaise:

2 tbsp

Garlic Powder:

1 tsp

Dried Italian Seasoning:

1 tsp

Egg:

1, beaten for egg wash

Olive Oil:

1 tbsp

Salt:

1/2 tsp

Black Pepper:

1/4 tsp

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Instructions

Preheat oven to 400°F: Roll out pizza dough on a floured surface into a large rectangle.
Mix Mustard Mixture: In a small bowl, combine Dijon mustard, mayonnaise, garlic powder, Italian seasoning, salt, and pepper.
Spread Mustard Mixture: Spread the mustard mixture evenly over the dough, leaving a small border around edges.
Layer Ingredients: Add chicken, ham, and Swiss cheese over the mustard spread.
Roll Up: Roll up the dough tightly from one long side to the other, sealing edges and ends.
Prepare for Baking: Place seam-side down on a greased baking sheet. Brush with beaten egg, drizzle with olive oil, and cut slits on top.
Bake: Bake for 25-30 minutes or until golden brown and cooked through.
Serve: Let cool for 10 minutes before slicing and serving.