Chicken Cordon Bleu Stromboli: An Elegant Twist on a Classic Combo

The culinary world is built on beautiful hybrids. Dishes that take the soul of one classic and the form of another to create something entirely new, yet comfortingly familiar. Enter the Chicken Cordon Bleu Stromboli. This recipe is exactly that kind of glorious mash-up, marrying the sophisticated, indulgent flavors of Chicken Cordon Bleu—tender chicken, savory ham, and molten Swiss cheese—with the rustic, hands-on joy of a homemade stromboli. It transforms a traditionally labor-intensive dish into an accessible, fun-to-make, and utterly impressive centerpiece for any meal. Imagine all that goodness rolled into a golden, flaky, baked bread crust, sliced into gorgeous pinwheels that reveal a perfect spiral of filling. It’s not just dinner; it’s an event.

This Chicken Cordon Bleu Stromboli is the answer to the perennial weeknight question: “What can I make that feels special but won’t keep me in the kitchen for hours?” It leverages smart shortcuts, like store-bought pizza dough and quick-cooking chicken cutlets, without sacrificing an ounce of flavor or presentation. It’s a versatile champion, equally at home as a hearty family dinner served with a simple salad, sliced into bites for a game-day spread, or presented whole at a casual dinner party. The process is part of the pleasure—rolling, filling, and baking is a tactile, satisfying kitchen project with a deliciously aromatic payoff.

The magic lies in the layers. Each component is carefully chosen and prepared to create a harmonious bite. The chicken is lightly seasoned and sautéed to juicy perfection. The ham adds a salty, smoky depth. The Swiss cheese provides the essential creamy, nutty melt. And the secret weapon? A brush of Dijon mustard mixed with herbs, which adds a subtle tang that cuts through the richness and ties everything together. Enclosed in a warm, soft dough that bakes to a perfect golden brown, every slice is a self-contained package of comfort and elegance.

INGREDIENTS

For the Stromboli:

• 1 pound store-bought pizza dough, at room temperature
• 2 boneless, skinless chicken breasts (about 1 lb), pounded to 1/2-inch thickness
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and freshly ground black pepper
• 1/4 cup Dijon mustard
• 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
• 6-8 thin slices of high-quality deli ham (about 4 oz)
• 8 slices Swiss cheese (about 6 oz)
• 1 1/2 cups shredded mozzarella cheese (for extra melt and cohesion)

For the Topping:

• 1 large egg, beaten (for egg wash)
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon dried parsley
• 1/4 teaspoon paprika
• Flaky sea salt, for finishing

For Serving (Optional):

• Marinara sauce or honey mustard for dipping
• A simple green salad

INSTRUCTIONS

1. Prep the Chicken: Place the pounded chicken breasts on a plate. Drizzle with olive oil and season generously on both sides with garlic powder, onion powder, salt, and pepper.
2. Cook the Chicken: Heat a skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes per side, or until cooked through and golden brown on the outside. Transfer to a cutting board and let rest for 5 minutes, then dice into small, bite-sized pieces. Set aside to cool slightly.
3. Prepare the Flavor Base: While the chicken cools, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a small bowl, mix the Dijon mustard with the dried thyme. Set aside.
4. Roll Out the Dough: On a lightly floured surface, roll out the pizza dough into a large rectangle, roughly 12×16 inches. If the dough springs back, let it rest for 5 minutes and try again. Position the dough so a long side is facing you.
5. Layer the Fillings: Spread the Dijon mustard mixture evenly over the dough, leaving a 1-inch border around all edges. Evenly layer the ham slices over the mustard. Sprinkle the diced chicken over the ham. Arrange the Swiss cheese slices in a single layer over the chicken. Finally, sprinkle the shredded mozzarella evenly over everything. The mozzarella acts as “glue” to hold the fillings together.
6. Roll it Up: Starting from the long side closest to you, tightly roll the dough up over the filling, jelly-roll style, using the parchment paper to help guide you if needed. Once fully rolled, pinch the seam and ends tightly to seal. Carefully transfer the stromboli roll, seam-side down, to the prepared baking sheet.
7. Finish and Bake: Use a sharp knife to score 4-5 shallow slits diagonally across the top of the stromboli. This allows steam to escape. Brush the entire surface generously with the beaten egg wash. In a small dish, mix the Parmesan, dried parsley, and paprika. Sprinkle this mixture evenly over the stromboli, followed by a light sprinkle of flaky sea salt.
8. Bake: Place in the preheated oven and bake for 22-28 minutes, or until the crust is a deep, golden brown and sounds hollow when tapped. If you notice the ends browning too quickly, you can tent them loosely with foil.
9. Rest is Crucial: Remove the stromboli from the oven and let it rest on the baking sheet for at least 10 minutes before slicing. This allows the molten cheese to set slightly, ensuring clean slices that hold their shape.
10. Slice and Serve: Using a serrated bread knife, slice the stromboli into 1 1/2-inch thick pieces. Serve warm with marinara sauce or honey mustard for dipping.

Tips for Stromboli Success

• Dough Temperature is Key: Ensure your pizza dough is truly at room temperature. Cold dough will be difficult to roll and is more likely to tear or spring back.
• Avoid the Soggy Bottom: Let your cooked chicken cool before adding it to the roll. Adding hot chicken can create steam that makes the dough gummy. Also, a good layer of cheese directly on the dough (under the meat) can create a moisture barrier.
• Seal it Tight: A tight seal on the seam and ends is non-negotiable. If the seal isn’t good, cheese will leak out dramatically during baking. You can use a little water on your fingers to help pinch the dough together if it’s not sticking.
• The Egg Wash Advantage: Don’t skip the egg wash. It’s what gives the stromboli that beautiful, professional-looking glossy, golden-brown crust.
• Use a Thermometer: For absolute precision, the stromboli is done when the internal temperature reaches 200°F in the doughy center.

Creative Variations to Try

The stromboli format is a perfect canvas for experimentation. Once you master the Chicken Cordon Bleu version, try these twists:

• Italian Stallion: Substitute the chicken and ham with sliced Italian sausage, pepperoni, and salami. Swap Swiss for provolone and add sautéed bell peppers and onions.
• Philly Cheesesteak: Use thinly sliced sautéed ribeye steak, caramelized onions, and green peppers, with provolone or Cheez Whiz for authenticity.
• Breakfast Stromboli: Fill with scrambled eggs, cooked bacon or breakfast sausage, cheddar cheese, and even a layer of hash browns.
• Vegetarian Delight: Roasted vegetables like zucchini, mushrooms, bell peppers, and spinach with ricotta and goat cheese make a stunning meat-free option.

Serving Suggestions & The Art of the Leftover

This stromboli is a complete meal in a slice, but it shines with simple pairings. A bright, acidic side cuts through the richness perfectly. Consider a classic arugula salad with a lemon vinaigrette, a roasted broccoli with chili flakes, or a simple tomato bisque for dipping. For a party, slice it into one-inch rounds and serve as a hearty appetizer.

Leftovers store beautifully. Cooled slices can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or air fryer at 350°F until warm and crispy again—the microwave will make the crust soggy. You can also wrap the whole baked (and cooled) stromboli tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through.

A Brief, Twisted History

The culinary lineage here is fascinating. Chicken Cordon Bleu is a mid-20th century creation, likely of Swiss origin, that embodies Continental elegance. Stromboli, on the other hand, is a purely Italian-American invention, credited to a restaurant in Philadelphia in the 1950s, named not directly for the island but for a movie featuring it. It was born from the same ingenious spirit as the calzone—a portable, filled bread. Merging these two concepts is a modern innovation, a testament to the endless creativity of home cooks and food bloggers who seek to make beloved flavors more approachable and shareable. It’s a dish that respects its origins while confidently carving out its own delicious niche.

In the end, this Chicken Cordon Bleu Stromboli is more than the sum of its parts. It’s a conversation starter, a crowd-pleaser, and a testament to the joy of cooking something that looks and tastes like it came from a professional bakery, all from the comfort of your own kitchen. The first time you slice into that golden loaf and reveal the perfect spiral of chicken, ham, and cheese, you’ll understand why this hybrid deserves a permanent spot in your recipe repertoire.

Chicken Cordon Bleu Stromboli

All the classic flavors of Chicken Cordon Bleu—tender chicken, savory ham, and melted Swiss—rolled into a golden, baked stromboli. An impressive and easy dinner or party appetizer.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6 slices

Course: Appetizer, Main Course

Cuisine: American, Fusion

Calories: 480

Ingredients

  

For the Stromboli

• 1 lb store-bought pizza dough at room temperature
• 2 boneless, skinless chicken breasts about 1 lb total, pounded
• 1 tbsp olive oil
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• Salt and black pepper to taste
• 0.25 cup Dijon mustard
• 1 tsp dried thyme
• 6 slices thin deli ham about 4 oz
• 8 slices Swiss cheese about 6 oz
• 1.5 cups shredded mozzarella cheese

For the Topping

• 1 large egg beaten
• 1 tbsp grated Parmesan cheese
• 0.5 tsp dried parsley
• 0.25 tsp paprika
• Flaky sea salt for finishing

Equipment

• Skillet
• Baking sheet
• Parchment paper
• Rolling Pin
• Pastry brush

Method

 

1. Season and cook chicken breasts in olive oil in a skillet over medium-high heat until cooked through, 5-7 mins per side. Let rest, then dice.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Mix Dijon mustard and thyme in a bowl.
3. On a floured surface, roll pizza dough into a 12×16 inch rectangle. Spread mustard mixture over dough, leaving a 1-inch border.
4. Layer ham slices, diced chicken, Swiss cheese slices, and shredded mozzarella evenly over the mustard.
5. Tightly roll the dough from the long side, jelly-roll style. Pinch seam and ends to seal. Place seam-side down on prepared sheet.
6. Score the top with 4-5 shallow slits. Brush entire surface with beaten egg. Mix Parmesan, parsley, and paprika; sprinkle over top. Finish with flaky salt.
7. Bake for 22-28 minutes until crust is deep golden brown. Let rest on the sheet for 10 minutes before slicing with a serrated knife. Serve warm.

Notes

Letting the stromboli rest after baking is crucial for clean slices. Reheat leftovers in a toaster oven or air fryer to maintain crispiness.