Chicken Cordon Bleu Stromboli: A Delicious Twist on a Classic

Chicken Cordon Bleu Stromboli: Prepare to be amazed! Imagine the classic, comforting flavors of Chicken Cordon Bleu, but reimagined in a fun, shareable, and utterly delicious Stromboli. This isn’t just a recipe; it’s a culinary adventure that takes a beloved dish and gives it a modern, crowd-pleasing twist.

While the exact origins of the Stromboli are debated, it’s widely believed to have originated in Italian-American communities in the United States. Think of it as a close cousin to the calzone, but with a distinct character all its own. Our Chicken Cordon Bleu Stromboli pays homage to those Italian-American roots while incorporating the sophisticated flavors of a French classic.

What makes this Stromboli so irresistible? It’s the perfect marriage of textures and tastes. The golden, crispy crust gives way to a warm, gooey interior filled with tender chicken, savory ham, and melted Swiss cheese. The creamy Dijon mustard sauce adds a tangy kick that perfectly complements the richness of the other ingredients. It’s a symphony of flavors that will have everyone reaching for another slice. Plus, it’s incredibly convenient! Perfect for a weeknight dinner, a party appetizer, or even a potluck contribution, this Chicken Cordon Bleu Stromboli is sure to be a hit.

Ingredients:

• For the Dough:
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Filling:
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/4-inch thick slices
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• 8 ounces sliced deli ham
• 8 ounces sliced Swiss cheese
• 1/2 cup Dijon mustard
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)
• 1 tablespoon water (for egg wash)
• Sesame seeds, for sprinkling (optional)

Preparing the Dough:

1. In a large bowl, whisk together the flour and salt.
2. In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active. If it doesn’t foam, your yeast might be old and you’ll need to start with a fresh packet.
3. Add the yeast mixture and 2 tablespoons of olive oil to the flour mixture. Stir until a shaggy dough forms.
4. 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.
5. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat.
6. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I usually preheat my oven to 200°F, then turn it off and place the dough in there to rise. Just make sure the oven isn’t too hot!

Preparing the Chicken Filling:

1. While the dough is rising, prepare the chicken. In a medium bowl, combine the sliced chicken breasts with garlic powder, onion powder, black pepper, and paprika. Toss to coat evenly.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
3. Add the seasoned chicken to the skillet and cook for 5-7 minutes, or until cooked through and lightly browned. Make sure not to overcrowd the pan; you may need to cook the chicken in batches. Overcrowding will steam the chicken instead of browning it.
4. Remove the chicken from the skillet and set aside to cool slightly.

Assembling the Stromboli:

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Once the dough has doubled in size, punch it down gently to release the air.
3. Turn the dough out onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches. Try to keep the thickness even.
4. Spread the Dijon mustard evenly over the dough, leaving a 1-inch border along the edges.
5. Sprinkle the grated Parmesan cheese over the mustard.
6. Layer the sliced ham over the Parmesan cheese.
7. Top with the cooked chicken slices, spreading them evenly over the ham.
8. Layer the sliced Swiss cheese over the chicken.
9. Starting from one of the long sides, carefully roll up the dough tightly, like a jelly roll. Pinch the seam to seal it.
10. Tuck the ends under and pinch to seal them as well.
11. Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
12. In a small bowl, whisk together the egg and water to create an egg wash.
13. Brush the entire surface of the stromboli with the egg wash.
14. Using a sharp knife or kitchen shears, make several diagonal slits across the top of the stromboli. This will allow steam to escape during baking.
15. Sprinkle the top of the stromboli with sesame seeds, if desired.

Baking the Stromboli:

1. Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the internal temperature reaches 165°F (74°C).
2. Remove the stromboli from the oven and let it cool on the baking sheet for at least 10 minutes before slicing and serving. This allows the cheese to set slightly and prevents it from oozing out everywhere when you cut it.

Serving Suggestions:

This Chicken Cordon Bleu Stromboli is delicious served warm, sliced into thick portions. It’s perfect for a casual dinner, game day gathering, or even a potluck. You can serve it with a side of marinara sauce for dipping, or a simple green salad. 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 in this stromboli.
• Meat Variations: If you’re not a fan of ham, you can substitute it with prosciutto, turkey, or even bacon.
• Vegetable Additions: Add some sautéed mushrooms, spinach, or roasted red peppers to the filling for extra flavor and nutrients.
• Spice it Up: Add a pinch of red pepper flakes to the chicken seasoning 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 cover it tightly with plastic wrap. You may need to add a few extra minutes to the baking time if baking from cold.
• Dough Alternatives: 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!

I hope you enjoy making and eating this Chicken Cordon Bleu Stromboli as much as I do! It’s a crowd-pleaser that’s sure to impress. Don’t be afraid to get creative and customize it to your own tastes. Happy cooking!

Conclusion:

This Chicken Cordon Bleu Stromboli isn’t just another recipe; it’s a flavor explosion waiting to happen, and trust me, you absolutely need to try it! The combination of savory ham, tender chicken, and gooey Swiss cheese, all wrapped in a perfectly golden, crispy crust, is simply irresistible. It’s comfort food elevated, a crowd-pleaser that’s surprisingly easy to make, and a guaranteed hit at any gathering.

Think of it: the satisfying crunch as you bite into the crust, followed by the warm, melty goodness of the filling. It’s a symphony of textures and tastes that will have everyone reaching for seconds (and maybe even thirds!). Forget boring weeknight dinners; this stromboli is a game-changer. It’s also a fantastic option for potlucks, game day parties, or even a special weekend brunch.

But the best part? It’s incredibly versatile! While the classic Chicken Cordon Bleu combination is divine, feel free to get creative and experiment with different fillings.

Serving Suggestions and Variations:

* Dipping Sauces: Serve slices with a side of honey mustard, Dijon mustard, or even a creamy ranch dressing for dipping. A simple marinara sauce also works beautifully.
* Vegetable Additions: Add some sautéed mushrooms, spinach, or roasted red peppers to the filling for extra flavor and nutrients.
* Cheese Swaps: If you’re not a fan of Swiss cheese, try Gruyere, provolone, or even a sharp cheddar for a different flavor profile.
* Meat Alternatives: Use turkey ham or even thinly sliced prosciutto instead of regular ham. For a vegetarian option, try using grilled vegetables and a blend of cheeses.
* Spice it Up: Add a pinch of red pepper flakes to the filling for a little kick.
* Herb Infusion: Mix some fresh herbs like thyme, rosemary, or oregano into the dough for an extra layer of flavor.
* Garlic Butter Crust: Brush the top of the stromboli with garlic butter before baking for an even more decadent experience.
* Individual Strombolis: For a fun twist, make individual mini strombolis instead of one large one. These are perfect for appetizers or lunchboxes.

This recipe for Chicken Cordon Bleu Stromboli is more than just a set of instructions; it’s an invitation to create something delicious and memorable. It’s a chance to impress your friends and family with your culinary skills (even if it’s just our little secret how easy it actually is!). It’s a way to transform simple ingredients into a truly satisfying and comforting meal.

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 once you’ve tried it, I’d love to hear about your experience. Did you make any variations? What dipping sauce did you choose? What did your family and friends think? Share your photos and stories in the comments below! I can’t wait to see what delicious creations you come up with. Happy baking!

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