If you and I were neighbors, I would absolutely knock on your door with a warm slice of this Chicken Cordon Bleu Stromboli, because it is that kind of friendly food. I started making it after a chaotic Tuesday where I promised dinner to friends and also realized I had exactly 40 minutes before everyone showed up, which is a very me sort of move. The first time I made it, I used leftover roast chicken and a bag of Swiss I found hiding behind a yogurt, and it turned out, oddly, perfect. My family went quiet at the table, which is the universal sign of success. Also, true story, I once lost my pizza cutter for three months and used kitchen scissors instead and guess what, they worked a treat.
Why you will probably adore this
- I make this when I want something cozy but not fussy, the kind of dinner that feels slightly fancy with very little effort.
- My family goes bananas for the crispy edges and melty middle. The mustard tucked inside makes it taste like you worked harder than you did.
- It is brilliant for game night, movie night, or any night when you think, hmm, sandwiches are fine but what if they were rolled and baked and kind of epic.
- I used to overthink the dough, actually, I find it works better if you keep it simple. Store bought is totally fine. Homemade is lovely too.
- Minor frustration solved, the seam always wanted to pop open on me, but a little egg wash and a tighter roll fixed it right up.
What you will need, with some friendly swaps
- 1 pound pizza dough, room temp for 30 minutes. I sometimes use a premade dough ball because weeknights. If you want to make your own, I like the tips in this King Arthur dough guide.
- 1 and 1 2 cups cooked chicken, shredded, about 250 g. Rotisserie is perfect, or leftover grilled chicken if that is what you have.
- 6 to 8 slices deli ham, not too thick. I have used prosciutto in a pinch, my grandmother always insisted on the thin ham at the deli but honestly any version works fine.
- 1 and 1 2 cups shredded Swiss cheese, about 150 g. Gruyere is gorgeous, mozzarella works if you prefer milder.
- 2 tablespoons Dijon mustard. Grainy mustard is lovely too, I sometimes mix both.
- 2 tablespoons softened butter, optional but nice for brushing the dough.
- 1 egg, beaten with 1 tablespoon water for egg wash.
- Pinch of garlic powder and black pepper. A little paprika if you feel cheeky.
- A handful of finely chopped parsley, optional, for sprinkling.
Let us roll, and yes, you can eyeball a few things
- Heat the oven to 400 F, about 200 C, and line a baking sheet with parchment. If you have a pizza stone, preheat it too, it makes the bottom crisp. If not, no worries.
- Flour your counter lightly and roll the dough into a rough rectangle, about 12 by 15 inches. Do not stress if it is not perfect. Mine usually looks a bit like a map of New Zealand and it still bakes beautifully.
- Brush the middle of the dough with softened butter, leaving a 1 inch border on all sides. Spread the Dijon over the butter. This is where I usually sneak a taste, purely for quality control.
- Layer on the ham slices so you have a nice blanket, then scatter or lay the chicken evenly. Season with a pinch of pepper and garlic powder. Top with the Swiss in a fairly even layer.
- Starting on the long side closest to you, roll the dough up snugly, like a cinnamon roll but bigger. Pinch the seam to seal. Tuck the ends under so cheese does not escape. Do not worry if it looks a bit funny at this stage, it always does.
- Transfer to the baking sheet seam side down. Brush with the egg wash, then use a sharp knife to cut three small vents on top. Sprinkle parsley if you like.
- Bake 22 to 28 minutes until deep golden and bubbling at the vents. If you have an instant read thermometer, the center should be around 190 F to 200 F. Mine usually hits 195 F and it is spot on. I like the simple guides over at Serious Eats for thermometer use.
- Cool 10 minutes before slicing. I know, waiting is hard. The cheese settles and you get cleaner slices. Cut into thick pieces and serve warm.
Little notes I learned the messy way
- If your dough fights you, let it rest for 5 minutes, then try rolling again. Tight gluten is like a stubborn toddler, time helps.
- Mustard amount is personal. I used to use 3 tablespoons, on second thought, 2 is plenty for balance.
- Cold chicken shreds stay put better than warm chicken cubes. It keeps the roll tidy.
- If the bottom browns too fast, slide a second baking sheet under halfway through. Works like a charm.
Variations I tried so you can pick your favorite
- Broccoli version, finely chopped and steamed broccoli with chicken and Swiss. Surprisingly excellent, and you can sneak in a veg.
- Jalapeño honey mustard, a smidge of chopped jalapeño and a drizzle of honey with the Dijon. Sweet heat, very moreish.
- Turkey and provolone, good for post holiday leftovers. Add a little cranberry on the side, trust me.
- One that did not work for me, Alfredo sauce. Too wet, the seam slipped and the center got soggy. I would not do that again unless I reduced the sauce to a paste.
Gear that helps, and what to do if you do not have it
- Rolling pin, I call it essential, but a clean wine bottle works in a pinch. I have done it more than once.
- Bench scraper makes moving the rolled dough easier. Or use a thin cutting board like a little sled.
- Instant read thermometer for doneness peace of mind. If you are thermometer curious, I like browsing ThermoWorks, but any reliable one is fine.
- Pizza cutter for tidy slices, though kitchen scissors are weirdly great too. I learned this when mine vanished into the drawer abyss.
How to keep leftovers without losing the crisp
Let slices cool, then wrap in foil and pop into an airtight container. Fridge for 2 to 3 days, though honestly, in my house it never lasts more than a day. Reheat in a hot oven at 375 F for about 8 to 10 minutes until the edges sing again. I think it tastes even better the next day, but that might be my late night snack brain talking.
How we like to serve it
Warm slices with a simple green salad and a few crunchy pickles. My kids dunk in honey mustard, my partner goes for a little bowl of warm marinara, and I reach for extra Dijon because I am predictable like that. For parties, I cut it into smaller bites and set out toothpicks, a very low effort crowd pleaser.
Pro tips, as in the things I messed up so you do not have to
- I once tried rushing the dough and did not let it warm up, regretted it because it kept shrinking back. Give it the 30 minutes on the counter.
- I overfilled it one time, it looked heroic but the sides burst and cheese escaped. Leave a border, be brave, but not reckless.
- I skipped the egg wash once and missed that glossy top. It also helps the seams behave, so do not skip unless you have to.
- Cut the vents. When I forgot, steam puffed a side seam open, and it looked like a dragon exhaling cheese.
FAQ that people actually asked me
Can I use canned pizza dough
Yes you can, and it is fine. Let it relax out of the can before rolling so it does not spring back like a rubber band.
Can I make this ahead
Absolutely. Assemble, cover, and chill for up to 12 hours. Bake straight form the fridge, add 3 to 5 minutes to the time. Or bake, cool, and reheat later for quick snacks.
What if I do not like Swiss
Provolone or mozzarella are mellow and melty. Gruyere if you want a nutty vibe. Even a sharp cheddar works, though it will brown faster.
Do I have to use ham
Nope. Turkey, smoky deli chicken, or even crisp bacon bits work. Just keep the total filling under control so the roll seals.
Can I freeze it
Yes. Freeze after baking and cooling, wrapped well. Reheat at 375 F until hot, about 15 to 20 minutes for slices. Whole will take longer.
Is this the same as a calzone
Not quite. A calzone is folded, this is rolled. Think of it like a big party roll with Chicken Cordon Bleu energy.
Why did my bottom get soggy
Usually too much moisture or sauce, or steam trapped. Use a preheated stone or a hot sheet, and go light on wet fillings.
And because I know someone will ask, yes this is my favorite Chicken Cordon Bleu Stromboli Recipe to pull out when I need a win on a busy night. Its unfussy, a little showy, and totally doable. If you try it, tell me your tweaks, I am always nosy about other peoples kitchen victories.