Name: Chicken Cordon Bleu Stromboli: A Delicious Twist on a Classic
Prep time: 45 min
Cook time: 30 min
Total time: 145 min
Yield: 8-10 servings
Ingredients: 3 ½ cups all-purpose flour, plus more for dusting; 1 teaspoon salt; 1 packet (2 ¼ teaspoons) active dry yeast; 1 ¼ cups warm water (105-115°F); 2 tablespoons olive oil, plus more for greasing; 1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch thick slices; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 8 ounces thinly sliced deli ham; 8 ounces thinly sliced Swiss cheese; ¼ cup Dijon mustard; 2 tablespoons butter, melted; 1 teaspoon garlic powder; 1 teaspoon dried parsley; 1 large egg; 1 tablespoon water

Chicken Cordon Bleu Stromboli: Prepare to be amazed! Imagine the classic, comforting flavors of Chicken Cordon Bleu – that crispy, golden-brown chicken embracing savory ham and melted Swiss cheese – but now, picture it all nestled inside a warm, perfectly baked stromboli. It's a culinary mashup that's guaranteed to become a family favorite.

Stromboli, often mistaken for its cousin the calzone, has its roots in Italian-American cuisine, specifically Philadelphia, dating back to the 1950s. While its exact origins are debated, the stromboli quickly gained popularity as a convenient and delicious way to enjoy pizza-like fillings without the fuss of individual slices. We've taken that same spirit of convenience and deliciousness and elevated it with the sophisticated flavors of Chicken Cordon Bleu.

What's not to love? The combination of tender chicken, salty ham, and nutty Swiss cheese is a timeless classic. Encasing it all in a soft, chewy bread creates a satisfying texture that's both comforting and exciting. This Chicken Cordon Bleu Stromboli is perfect for a weeknight dinner, a party appetizer, or even a potluck contribution. It's easy to customize with your favorite sauces and seasonings, making it a versatile dish that everyone will enjoy. So, let's get started and create this incredible Chicken Cordon Bleu Stromboli together!

Ingredients:

For the Dough:

3 ½ cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
1 ¼ cups warm water (105-115°F)
2 tablespoons olive oil, plus more for greasing

For the Filling:

1 ½ pounds boneless, skinless chicken breasts, cut into ½-inch thick slices
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
8 ounces thinly sliced deli ham
8 ounces thinly sliced Swiss cheese
¼ cup Dijon mustard
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon dried parsley

For the Egg Wash:

1 large egg
1 tablespoon water

Preparing the Dough:

In a large bowl, whisk together the flour and salt.
In a separate small bowl, dissolve the yeast in the warm water. Let stand for 5-10 minutes, or until foamy. This indicates the yeast is active. If it doesn't foam, your yeast might be old and you'll need to start over with fresh yeast.
Add the yeast mixture and olive oil to the flour mixture. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. I usually put mine in the oven with the light on.

Preparing the Chicken:

While the dough is rising, prepare the chicken. Season the chicken slices with salt and pepper. Don't be shy with the seasoning!
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet in a single layer (you may need to do this in batches). Cook for 3-4 minutes per side, or until cooked through and lightly browned. Make sure the internal temperature reaches 165°F.
Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, cut the chicken into smaller, bite-sized pieces.

Assembling the Stromboli:

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface.
Using a rolling pin, roll the dough into a large rectangle, about 12x18 inches. Try to keep the thickness even.
Spread the Dijon mustard evenly over the dough, leaving a 1-inch border along the edges.
Layer the ham over the mustard, covering the entire surface.
Next, layer the Swiss cheese over the ham.
Finally, spread the cooked chicken evenly over the cheese.
Starting from one of the long sides, carefully roll the dough up tightly, like a jelly roll. Pinch the seam to seal it.
Transfer the stromboli to the prepared baking sheet, seam-side down.
In a small bowl, whisk together the egg and water to make the egg wash. Brush the entire surface of the stromboli with the egg wash. This will give it a beautiful golden-brown color.
In a separate small bowl, combine the melted butter, garlic powder, and dried parsley. Brush this mixture over the egg-washed stromboli. This adds extra flavor and a nice sheen.
Using a sharp knife or pizza cutter, make several diagonal slits across the top of the stromboli. This allows steam to escape during baking and prevents the stromboli from bursting.

Baking the Stromboli:

Bake in the preheated oven for 25-30 minutes, or until golden brown and the internal temperature reaches 165°F. Keep an eye on it, as ovens can vary. If the top starts to brown too quickly, you can loosely tent it with foil.
Remove the stromboli from the oven and let it cool for at least 10-15 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too messy.

Serving Suggestions:

This Chicken Cordon Bleu Stromboli is delicious served warm, either as a main course or as an appetizer. It's great on its own, but you can also serve it with a side of marinara sauce, ranch dressing, or honey mustard for dipping. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Tips and Variations:

Cheese Variations: Feel free to experiment with different types of cheese. Gruyere, provolone, or even a blend of Italian cheeses would work well.
Ham Variations: Instead of deli ham, you could use prosciutto or even leftover cooked ham.
Vegetable Additions: Add some sautéed mushrooms, onions, or spinach to the filling for extra flavor and nutrients.
Spice it Up: Add a pinch of red pepper flakes to the filling for a little heat.
Make it Ahead: You can assemble the stromboli ahead of time and store it in the refrigerator for up to 24 hours before baking. Just be sure to add a few extra minutes to the baking time.
Dough Options: If you're short on time, you can use store-bought pizza dough instead of making your own. Just be sure to adjust the baking time accordingly.

Enjoy!

Conclusion:

This Chicken Cordon Bleu Stromboli isn't just another recipe; it's a flavor explosion waiting to happen! From the crispy, golden crust to the savory layers of juicy chicken, smoky ham, and melted Swiss cheese, every bite is a delightful experience. It's the perfect combination of comfort food and sophisticated flavors, all wrapped up in a convenient and impressive package. Seriously, you need this in your life! Why is this a must-try? Because it's incredibly versatile, surprisingly easy to make, and guaranteed to impress. Forget spending hours slaving over individual Chicken Cordon Bleu portions. This stromboli delivers all the classic flavors in a fraction of the time, making it ideal for weeknight dinners, weekend gatherings, or even a potluck contribution that will have everyone begging for the recipe. Plus, it's a fantastic way to use up leftover cooked chicken or ham, minimizing food waste and maximizing deliciousness. But the best part? It's endlessly customizable! Feeling adventurous? Try swapping out the Swiss cheese for Gruyere or Provolone for a slightly different flavor profile. Add a layer of sautéed mushrooms or spinach for extra nutrients and earthy notes. For a spicier kick, incorporate a pinch of red pepper flakes into the filling or serve with a side of Dijon mustard with a touch of horseradish. Serving Suggestions and Variations: * Serve warm with a side of marinara sauce for dipping. * Pair it with a crisp green salad for a complete and balanced meal. * Slice it into smaller portions for appetizers at your next party. * For a vegetarian option, replace the chicken and ham with roasted vegetables like zucchini, bell peppers, and eggplant. * Brush the crust with garlic butter before baking for an extra layer of flavor. * Experiment with different cheeses and fillings to create your own signature stromboli. I'm absolutely confident that you'll love this Chicken Cordon Bleu Stromboli as much as I do. It's a crowd-pleaser, a time-saver, and a guaranteed way to elevate your next meal. Don't be intimidated by the name; the process is surprisingly simple, and the results are undeniably impressive. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I promise you won't regret it! And now, for the most important part: I want to hear about your experience! Did you try this recipe? What variations did you make? What did your family and friends think? Share your photos, comments, and feedback in the comments section below. I'm eager to see your creations and learn from your experiences. Let's build a community of stromboli enthusiasts and inspire each other to create even more delicious variations. Happy baking! I can't wait to see what you come up with!