Chicken Cordon Bleu Stromboli

This chicken cordon bleu stromboli transforms the classic stuffed chicken dish into a shareable, pizza-inspired creation that delivers all the beloved flavors of cordon bleu in an easier, more casual format. The golden, crispy pizza dough wraps around tender chicken, savory ham, and melted Swiss cheese, creating a hand-held meal that’s perfect for feeding crowds without the fussy preparation of traditional cordon bleu. If you enjoy this style of stuffed bread creation, you might also like Italian sausage stromboli, Philly cheesesteak stromboli, or other rolled pizza dough specialties.

Why You’ll Love This Recipe

• Impressive yet approachable – delivers restaurant-quality presentation and flavors using techniques accessible to home cooks, making it perfect for entertaining without stress
• Family-friendly format – transforms an elegant dish into something kids and adults alike can enjoy, with no knife and fork required for eating
• Make-ahead convenience – can be assembled hours in advance and baked when needed, or even frozen for future meals when time is limited
• Customizable filling – easily adaptable with different meats, cheeses, or seasonings while maintaining the essential cordon bleu character that makes this special

Ingredients Breakdown

Pizza dough: The foundation that holds everything together while creating the golden, crispy exterior that makes stromboli so appealing. Store-bought pizza dough from the refrigerated section works perfectly and saves significant time, though homemade dough can be used if preferred. The dough should be at room temperature for easy rolling and shaping. Look for dough that feels slightly elastic when stretched and isn’t sticky or dry. If using frozen dough, thaw it completely in the refrigerator overnight before use. The quality of the dough significantly affects the final result, so choose a brand with good flavor and texture.

Cooked chicken: Provides the protein centerpiece that defines this as a cordon bleu variation. Leftover roasted chicken works excellently, as does rotisserie chicken from the grocery store for convenience. The chicken should be tender and flavorful, cut into bite-sized pieces that distribute evenly throughout the stromboli. Avoid using raw chicken, which won’t cook properly inside the dough wrapper. If using freshly cooked chicken, let it cool slightly before assembling to prevent melting the cheese prematurely. Season the chicken lightly with salt and pepper if it seems bland.

Ham: The traditional cordon bleu component that adds smoky, salty flavor and additional protein. Deli ham works perfectly – choose a good-quality variety with minimal water content to prevent the stromboli from becoming soggy. Honey ham, Black Forest ham, or Virginia ham all work well, each contributing slightly different flavor profiles. The ham should be sliced thick enough to provide substance but not so thick that it overwhelms the chicken. Dice it into pieces similar in size to the chicken for even distribution and balanced bites.

Swiss cheese: The classic cheese for cordon bleu that provides nutty, mild flavor and excellent melting properties. Gruyère cheese can substitute for a more sophisticated flavor, while regular Swiss offers familiar taste and good melting characteristics. The cheese should be grated rather than sliced for better distribution throughout the filling. Avoid pre-shredded cheese if possible, as it contains anti-caking agents that can affect melting. The cheese serves as both flavoring and binding agent, helping hold the filling together during baking.

Dijon mustard: Adds the characteristic tangy flavor that bridges the chicken and ham while providing moisture and complexity. Quality Dijon mustard makes a noticeable difference in the final flavor – avoid basic yellow mustard, which lacks the sophistication needed for this dish. The mustard should be spread lightly to avoid overpowering the other ingredients. For those who don’t enjoy mustard, a light coating of mayonnaise or even cream cheese can substitute, though the flavor profile will be different from traditional cordon bleu.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Position a rack in the center of the oven for even baking. The high temperature is important for achieving a golden, crispy exterior while ensuring the interior heats through completely. If your oven runs cool, consider increasing the temperature by 25 degrees to ensure proper browning.
2. Remove 1 pound of pizza dough from the refrigerator and let it come to room temperature for 15-20 minutes. This makes the dough easier to roll and less likely to snap back when stretched. On a lightly floured surface, roll the dough into a large rectangle approximately 12×16 inches. The dough should be thin enough to roll easily but thick enough to contain the filling without tearing.
3. Prepare your filling ingredients by dicing 2 cups of cooked chicken into bite-sized pieces, chopping 1 cup of deli ham into similar-sized pieces, and grating 1 1/2 cups of Swiss cheese. Having everything cut to similar sizes ensures even distribution and balanced flavors in each bite. Keep the ingredients separate until ready to assemble to prevent them from sticking together.
4. Spread 2-3 tablespoons of Dijon mustard evenly over the rolled dough, leaving a 1-inch border around all edges for sealing. The mustard layer should be thin and even – too much will make the stromboli soggy, while too little won’t provide the characteristic cordon bleu flavor. Use a pastry brush or offset spatula for the most even application.
5. Layer the diced chicken evenly over the mustard, concentrating the filling in the center portion of the dough and avoiding the borders. The chicken should cover about 2/3 of the dough surface, leaving space for rolling and sealing. Distribute the pieces evenly to ensure every slice will contain chicken.
6. Add the diced ham over the chicken layer, again avoiding the borders and distributing evenly. The ham should complement rather than overwhelm the chicken, so don’t pile it too thickly. The combination of chicken and ham should create a substantial but manageable filling layer.
7. Sprinkle the grated Swiss cheese evenly over the meat layers, ensuring good coverage without creating thick clumps that might prevent proper rolling. The cheese will melt and help bind the filling together during baking, so even distribution is important for both flavor and structural integrity.
8. Starting from one long side, carefully roll the dough tightly around the filling, tucking in the sides as you go to prevent the filling from escaping. Roll firmly but gently to avoid tearing the dough. The final roll should be snug but not so tight that it bursts during baking. Pinch the seam and ends closed securely.
9. Transfer the rolled stromboli seam-side down to the prepared baking sheet. Brush the top with beaten egg or melted butter for golden browning, and use a sharp knife to cut 4-5 diagonal slashes across the top to allow steam to escape and prevent bursting. The slashes should be about 1/4 inch deep.
10. Bake for 25-30 minutes until the crust is golden brown and sounds hollow when tapped. The internal temperature should reach 165°F (74°C) for food safety. If the top browns too quickly, cover loosely with aluminum foil for the remaining baking time. The stromboli should look golden and appetizing with no pale or doughy areas.
11. Remove from the oven and let cool for 10-15 minutes before slicing. This resting period allows the filling to set and the interior temperature to stabilize, making slicing easier and preventing the filling from running out. Use a sharp serrated knife to cut into thick slices for serving.

Perfect Texture: What to Look For

A successfully executed chicken cordon bleu stromboli should have a golden, crispy exterior that gives way to a tender, flaky interior filled with perfectly melted cheese and well-seasoned meats. The dough should be fully cooked throughout with no soggy or doughy spots, while maintaining enough tenderness to bite through easily. The filling should be hot and cohesive, with the cheese acting as a binding agent that holds the chicken and ham together. When sliced, the stromboli should maintain its shape without the filling falling out, and each slice should show attractive spirals of filling distributed throughout the dough.

Customization Options

This versatile recipe adapts beautifully to different flavor preferences and ingredient availability. For a more indulgent version, add a layer of cream cheese or béchamel sauce along with the mustard. Create different protein combinations using turkey and provolone, or Italian meats with mozzarella for a different flavor profile. Vegetables like sautéed mushrooms, spinach, or roasted red peppers can add color and nutrition without overwhelming the core flavors. For those who enjoy herbs, fresh thyme or sage complement the chicken beautifully. A sprinkle of garlic powder or onion powder in the filling adds extra savory depth.

Practical Tips

Dough handling: Work with room temperature dough for the easiest rolling and shaping. If the dough springs back while rolling, let it rest for 5-10 minutes to relax the gluten. Flour your surface lightly but avoid using too much, which can make the dough tough. If the dough tears, patch it by pinching together or brushing with water and pressing.

Filling distribution: Keep the filling away from the edges to ensure proper sealing. Too much filling will cause the stromboli to burst during baking, while too little makes for a disappointing result. Aim for about 1/2 inch of filling thickness distributed evenly across the dough surface.

Make-ahead options: The assembled stromboli can be wrapped and refrigerated for up to 24 hours before baking, or frozen for up to 2 months. If baking from frozen, add 10-15 minutes to the cooking time and cover with foil if the outside browns too quickly. For refrigerated stromboli, let it come to room temperature for 20 minutes before baking.

Serving temperature: Stromboli is best served warm rather than hot to avoid burns from the molten cheese filling. The resting period after baking is crucial for both safety and optimal texture.

Common Questions

Can I use raw chicken instead of cooked? It’s not recommended, as raw chicken won’t cook properly inside the dough wrapper. The outside of the stromboli will brown before the chicken reaches a safe internal temperature. Always use pre-cooked chicken for food safety and best results.

Why did my stromboli burst during baking? This usually happens from overfilling, not sealing the edges properly, or rolling too tightly. Leave adequate borders for sealing, don’t overstuff, and make sure to cut steam vents in the top. If the dough is too thin, it may also tear under the weight of the filling.

Can I make individual stromboli instead of one large one? Absolutely – divide the dough into 4-6 portions and make individual servings. Reduce the baking time to 15-20 minutes and watch carefully for golden browning. Individual stromboli are perfect for lunch boxes or portion control.

How do I prevent the bottom from getting soggy? Ensure your filling ingredients aren’t too wet, avoid overapplying mustard, and bake on a preheated baking sheet or pizza stone for better bottom browning. Pat any excess moisture from ingredients before assembling.

Serving Suggestions

This hearty stromboli works beautifully as a complete meal when served with a simple green salad or vegetable soup that provides fresh contrast to the rich, cheesy filling. For casual gatherings, slice it into thick rounds and serve on a platter with mustard or marinara sauce for dipping. The stromboli makes excellent party food when cut into smaller pieces for appetizers, or can serve as a satisfying dinner when paired with roasted vegetables.

For a more elegant presentation, serve individual thick slices on plates with a light salad of mixed greens and vinaigrette. The stromboli also travels well for picnics or potluck gatherings, maintaining its shape and flavor even when served at room temperature. Consider offering both honey mustard and traditional Dijon as dipping options to accommodate different taste preferences.

Nutritional Benefits

This stromboli provides substantial protein from both the chicken and ham, supporting muscle maintenance and providing sustained energy. The combination of lean chicken with smaller amounts of ham creates a better nutritional profile than using processed meats alone. Swiss cheese contributes calcium and additional protein while providing the characteristic cordon bleu flavors.

To enhance the nutritional profile, consider adding vegetables like spinach or roasted red peppers to increase vitamin and fiber content without significantly affecting the core flavors. Using whole wheat pizza dough, when available, adds fiber and nutrients compared to refined flour versions. While definitely an indulgent meal, the homemade nature allows you to control sodium levels and ingredient quality better than restaurant versions, creating a more balanced option for occasional enjoyment that provides genuine satisfaction and nutrition in reasonable portions.