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 – that delightful combination of tender chicken, savory ham, and melted Swiss cheese – all wrapped up in a warm, golden-brown, and perfectly portable Stromboli. It’s an unexpected twist on a beloved dish that’s guaranteed to become a family favorite.

While the exact origins of the Stromboli are debated, it’s generally accepted that this Italian-American baked good originated in the Philadelphia area. It’s a close cousin to the calzone, but instead of being folded, it’s rolled, creating beautiful layers of deliciousness. This Chicken Cordon Bleu Stromboli takes that concept and elevates it to a whole new level of culinary satisfaction.

People adore Chicken Cordon Bleu for its rich, satisfying taste and comforting textures. The saltiness of the ham perfectly complements the mild chicken and nutty Swiss cheese. By transforming it into a Stromboli, we’ve made it even more appealing. It’s incredibly convenient for weeknight dinners, potlucks, or even a sophisticated picnic. Plus, who can resist that first bite into a warm, cheesy, and savory slice? Get ready to experience the ultimate comfort food mashup!

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 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 8 ounces sliced deli ham
• 8 ounces sliced Swiss cheese
• 1/4 cup Dijon mustard
• 2 tablespoons butter, melted
• 1 tablespoon dried parsley, for garnish (optional)
• For the Egg Wash:
• 1 large egg
• 1 tablespoon water

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 the yeast is active. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
3. Add the yeast mixture and 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, one 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 put mine in a slightly warmed oven (turned off!) to create a cozy environment.

Preparing the Chicken Filling:

1. While the dough is rising, prepare the chicken filling. Heat the olive oil in a large skillet over medium-high heat.
2. Add the cubed chicken to the skillet and season with salt, pepper, garlic powder, and paprika.
3. Cook the chicken for 6-8 minutes, or until it is cooked through and no longer pink inside. Make sure to stir it occasionally to ensure even cooking.
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. This will prevent the stromboli from sticking and make cleanup a breeze.
2. Once the dough has doubled in size, punch it down to release the air.
3. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12×18 inches. Try to keep the thickness even for consistent baking.
4. Spread the Dijon mustard evenly over the dough, leaving a 1-inch border along the edges.
5. Layer the ham slices over the mustard, covering the entire surface of the dough.
6. Next, layer the Swiss cheese slices over the ham.
7. Sprinkle the cooked chicken evenly over the cheese.
8. Starting from one of the long sides, carefully roll up the dough tightly, like a jelly roll. Pinch the seam to seal it completely.
9. Tuck the ends under and pinch them to seal as well. This will prevent the filling from leaking out during baking.
10. Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
11. Using a sharp knife or pizza cutter, make several diagonal slits across the top of the stromboli. These slits will allow steam to escape during baking and prevent the stromboli from bursting.

Baking and Finishing:

1. In a small bowl, whisk together the egg and water to create an egg wash.
2. Brush the egg wash evenly over the top of the stromboli. This will give it a beautiful golden-brown color.
3. Bake for 25-30 minutes, or until the stromboli is golden brown and the internal temperature reaches 165°F (74°C). I always use a meat thermometer to be sure the chicken is fully cooked.
4. Remove the stromboli from the oven and let it cool for 10-15 minutes before slicing and serving. This will allow the filling to set slightly and prevent it from being too messy.
5. While the stromboli is cooling, melt the butter in a small bowl. Brush the melted butter over the top of the stromboli and sprinkle with dried parsley, if desired. This adds a nice flavor and visual appeal.
6. Slice the stromboli into 1-inch thick slices and serve warm.

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese. Provolone, mozzarella, or even a blend of Italian cheeses would work well.
• Spice it Up: Add a pinch of red pepper flakes to the chicken filling for a little heat.
• Vegetable Additions: Sauté some sliced mushrooms or onions and add them to the filling for extra flavor and texture.
• Dipping Sauces: Serve the stromboli with your favorite dipping sauces, such as marinara sauce, ranch dressing, or honey mustard.
• Make Ahead: You can prepare the dough and chicken filling ahead of time. Store them separately in the refrigerator until ready to assemble and bake.
• Freezing Instructions: Baked stromboli can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Reheat leftover stromboli in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat it in the microwave, but it may become slightly soggy.

Enjoy your delicious Chicken Cordon Bleu Stromboli!

Conclusion:

This Chicken Cordon Bleu Stromboli is more than just a recipe; it’s an experience! From the satisfying crunch of the golden-brown crust to the explosion of savory flavors within, it’s a guaranteed crowd-pleaser that’s surprisingly simple to make. I know, I know, “Chicken Cordon Bleu” can sound intimidating, but trust me, this stromboli version streamlines the process without sacrificing any of the deliciousness. It’s the perfect way to enjoy those classic flavors in a fun, shareable format.

Why is this a must-try? Well, for starters, it’s incredibly versatile. Need a show-stopping appetizer for your next party? This stromboli is your answer. Looking for a quick and easy weeknight dinner that the whole family will devour? Look no further! It’s also a fantastic way to use up leftover cooked chicken or ham, making it both delicious and economical. The combination of tender chicken, salty ham, and gooey Swiss cheese, all wrapped in a flaky, homemade (or store-bought, no judgment!) crust, is simply irresistible.

But the real magic lies in the simplicity. Unlike traditional Chicken Cordon Bleu, which can involve breading, frying, and a whole lot of fuss, this stromboli comes together in a fraction of the time. You simply layer your ingredients, roll it up, bake it, and voila! A culinary masterpiece is born. Plus, the stromboli format makes it easy to customize to your liking.

Speaking of customization, let’s talk serving suggestions and variations! For a classic experience, serve it warm with a side of Dijon mustard or honey mustard for dipping. The tangy mustard perfectly complements the richness of the cheese and ham. You could also try a creamy ranch dressing or even a light vinaigrette for a different flavor profile.

Feeling adventurous? Here are a few variations to spice things up:

* Spicy Chicken Cordon Bleu Stromboli: Add a pinch of red pepper flakes to the chicken mixture or incorporate some sliced jalapeños for a kick.
* Vegetarian Cordon Bleu Stromboli: Substitute the chicken with grilled portobello mushrooms and the ham with vegetarian ham slices.
* Deluxe Cordon Bleu Stromboli: Add a layer of sautéed spinach or artichoke hearts for extra flavor and nutrients.
* Pizza Style Stromboli: Add a thin layer of pizza sauce before adding the other ingredients.

Don’t be afraid to experiment and make this recipe your own! The possibilities are endless. You can also adjust the amount of cheese or ham to your preference. If you’re using store-bought pizza dough, be sure to let it come to room temperature before rolling it out for easier handling. And remember to brush the crust with egg wash before baking for that beautiful golden-brown finish.

I truly believe that this Chicken Cordon Bleu Stromboli will become a new favorite in your household. It’s a fun, delicious, and relatively easy recipe that’s perfect for any occasion. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some culinary magic!

I’m so excited for you to try this recipe! Once you’ve made it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments below! Let’s create a community of stromboli lovers and inspire each other with our delicious creations. Happy baking!

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