Description
This Chicken Cordon Bleu Stromboli offers a delightful twist on the classic Chicken Cordon Bleu by wrapping tender chicken, ham, Swiss, and mozzarella cheeses inside a golden, baked pizza dough crust. Perfect as a hearty appetizer or main dish, this stromboli combines savory seasoned chicken and flavorful cheeses baked to perfection for a deliciously satisfying meal.
Ingredients
Scale
Filling 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
Dough and Topping
- 1 package pizza dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking the stromboli evenly and to achieve a golden crust.
- Prepare Chicken: Slice the chicken breasts into thin strips about 1/2 inch thick to allow quick and even cooking.
- Cook 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. Cook for 5-7 minutes until the chicken is fully cooked and no longer pink inside.
- Chop Chicken: Remove cooked chicken from skillet and chop into smaller bite-sized pieces; then set aside.
- Mix Filling: In a bowl, combine chopped chicken, diced ham, Swiss cheese, and mozzarella cheese. Mix thoroughly and adjust seasoning if necessary.
- Prepare Dough: If using store-bought pizza dough, allow it to come to room temperature for 10-15 minutes. Roll out the dough on a floured surface into a rectangle approximately 12 by 16 inches.
- Place Dough on Baking Sheet: Transfer the rolled-out dough onto a parchment-lined baking sheet for easy cleanup and to prevent sticking.
- Add Filling: Spoon the chicken and cheese mixture onto the center of the dough, leaving about 2 inches of space on each side. Spread the filling evenly.
- Seal Stromboli: Fold the long sides of the dough over the filling and pinch edges to seal tightly. Then fold the ends over and pinch to secure to prevent filling leakage.
- Vent and Egg Wash: Make several slits on top of the dough to allow steam to escape during baking. Brush the entire surface with the beaten egg to promote a golden brown crust.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the crust turns golden brown.
- Rotate for Even Cooking: Halfway through baking, rotate the baking sheet to ensure even cooking and browning.
- Cool and Serve: Remove from oven and let the stromboli cool for 5-10 minutes to allow filling to set before slicing into thick pieces. Garnish with chopped fresh parsley before serving.
Notes
- Allow the dough to rest and come to room temperature before rolling for easier handling.
- Make sure to pinch and seal the dough edges firmly to prevent the filling from leaking during baking.
- Slits on top of the dough are essential for venting steam and avoiding sogginess.
- Use a sharp knife to slice the stromboli after it cools to maintain neat slices.
- Feel free to substitute ham with turkey if preferred for a different flavor.
- This stromboli reheats well and can be stored in the refrigerator for up to 3 days.
