Easy Chicken Cordon Bleu Stromboli Recipe

Easy Chicken Cordon Bleu Stromboli Recipe takes everything comforting about chicken cordon bleu and wraps it into a golden, cheesy, sliceable roll. Instead of stuffing chicken breasts, breading them, and managing a fussy dinner, this recipe layers cooked chicken, deli ham, Swiss cheese, Dijon mustard, and optional mayonnaise inside pizza dough, then bakes everything until the outside is crisp and the inside is melty.

This is the kind of dinner that feels clever the moment you slice it. The spiral of chicken, ham, and cheese looks impressive, but the process is surprisingly simple.

There is no complicated technique here. You roll out the dough, spread on Dijon, layer the fillings, roll it tightly, brush the top with butter, and let the oven do the rest.

The flavor is classic and familiar. Tender chicken gives it heartiness, ham adds salty richness, Swiss cheese melts into the layers, and Dijon mustard brings that sharp little bite that keeps everything balanced.

Pizza dough makes the whole recipe weeknight-friendly. It bakes into a golden shell that holds the filling together and gives every slice a chewy, crisp edge.

This stromboli is perfect for busy dinners, game nights, casual entertaining, lunchbox leftovers, and those evenings when you want something more exciting than a sandwich but not more difficult than one. It is also a smart way to use leftover cooked chicken or deli ham.

The buttery topping makes the crust even better. Melted butter, garlic powder, dried parsley, and Parmesan cheese create a savory finish that makes the stromboli look and taste complete.

Easy Chicken Cordon Bleu Stromboli is warm, cheesy, crisp, tangy, and satisfying. It is the kind of recipe that turns simple ingredients into something that feels like a little dinner-party trick.

Why You’ll Love Chicken Cordon Bleu Stromboli

This stromboli is quick and easy. It can be ready in about 35 minutes from start to finish.

It has the flavors of chicken cordon bleu without the fussy work. There is no stuffing, breading, or pan-frying.

It looks impressive when sliced. The layers of chicken, ham, and Swiss cheese make every piece feel special.

It is great for leftovers. Cooked chicken breast, rotisserie chicken, and deli ham all work well.

It is crowd-friendly. Serve it for game night, book club, casual dinners, or weeknight meals.

It is perfect for dipping. Marinara, ranch, and honey mustard all taste great with the warm slices.

Recipe Details

This recipe bakes at 375°F (190°C). The stromboli bakes for about 20 minutes, until puffed and deeply golden.

The dough is 1 pound pizza dough. Store-bought or homemade dough both work, including refrigerated dough.

Roll the dough into a rough rectangle about 12×10 inches. If the dough resists stretching, let it rest for 5 minutes before trying again.

The filling starts with 2 tablespoons Dijon mustard. It should be spread evenly over the dough while leaving a 1-inch border.

Mayonnaise is optional. Use 2 tablespoons if you want the filling a little creamier, and mix it with the Dijon before spreading.

The main filling includes 2 cups cooked chicken breast, sliced or shredded, 6 slices deli ham, and 6 slices Swiss cheese. Gruyère can be used instead of Swiss.

The topping uses 1 tablespoon melted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley, and 1 tablespoon grated Parmesan cheese. This gives the crust color and flavor.

The stromboli should rest for 5 minutes after baking. This helps the filling settle before slicing.

Ingredients

For the Stromboli

• 1 lb pizza dough
• 2 cups cooked chicken breast, sliced or shredded
• 6 slices deli ham
• 6 slices Swiss cheese
• 2 tablespoon Dijon mustard
• 2 tablespoon mayonnaise, optional
• 1 tablespoon melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 tablespoon grated Parmesan cheese

Optional Swaps, Add-Ins, and Serving Ideas

• Gruyère
• Smoked turkey
• Havarti
• Chopped spinach
• Artichoke hearts
• Feta
• Pickled jalapeños
• Spicy brown mustard
• Ranch dressing
• Provolone
• Mozzarella
• Cheddar
• Gluten-free pizza dough
• Puff pastry
• Marinara sauce
• Honey mustard
• Extra cheese for covering cracks
• Sauce cups for lunch packing

Ingredient Notes

Pizza dough is the wrapper that makes this recipe easy. Store-bought dough is perfectly fine and keeps the meal fast.

Cooked chicken breast is the hearty center of the filling. Sliced or shredded chicken both work, and leftover rotisserie chicken is a great shortcut.

Deli ham gives the stromboli its salty chicken cordon bleu flavor. Thick-cut ham works especially well because it holds up inside the roll.

Swiss cheese melts into the filling and gives the recipe its classic cordon bleu character. Gruyère can be used if you want something a little fancier.

Dijon mustard adds tang and sharpness. It is the ingredient that keeps the chicken, ham, and cheese from tasting too heavy.

Mayonnaise is optional, but it adds creamy richness. Mix it with the Dijon before spreading if using.

Melted butter helps the top bake golden and crisp. It also gives the seasonings something to cling to.

Garlic powder adds savory flavor to the crust. It blends evenly over the buttered dough.

Dried parsley gives the top color. It makes the stromboli look finished.

Grated Parmesan adds saltiness and a little crispness to the top. It is the final savory touch.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Chicken Cordon Bleu Stromboli

Use pizza dough, cooked chicken, deli ham, Swiss cheese, Dijon mustard, optional mayonnaise, melted butter, garlic powder, dried parsley, and Parmesan. This gives the classic version.

Bake until the crust is golden and the cheese is melted. Let it rest before slicing.

Turkey and Havarti Stromboli

Swap the ham for smoked turkey and the Swiss for Havarti. The flavor becomes softer and creamier.

This variation feels cozy and slightly different. It still rolls and bakes the same way.

Spinach Artichoke Chicken Stromboli

Add a handful of chopped spinach and artichoke hearts with the chicken. Add a sprinkle of feta if desired.

This turns the filling into a creamy, savory variation. Keep the add-ins controlled so the dough does not leak.

Spicy Chicken Cordon Bleu Stromboli

Add a layer of pickled jalapeños or swap the Dijon for spicy brown mustard. Serve with ranch to cool the heat.

This version has more kick. It is great for game night.

Provolone Chicken Stromboli

Use provolone instead of Swiss. It melts well and has a mild flavor.

This is a good choice if you want a less sharp cheese. Keep the Dijon for tang.

Mozzarella Chicken Stromboli

Use mozzarella if that is what you have. It gives a mild, stretchy cheese pull.

Avoid overfilling because mozzarella can release moisture. Bake until golden.

Cheddar Chicken Stromboli

Use cheddar for a sharper flavor. Cheddar gives the filling a stronger cheesy bite.

It is not the classic cordon bleu flavor, but it is delicious. Serve with honey mustard.

Gluten-Free Chicken Cordon Bleu Stromboli

Use your favorite gluten-free pizza dough. Roll it a little thicker to help prevent tearing.

Handle it gently. Gluten-free dough can be more delicate.

Calzone-Style Shortcut

Skip the full roll and fold the dough over the filling like a calzone. Seal the edges well.

This is faster and easier if you are short on time. It tastes just as good.

Puff Pastry Stromboli

Use puff pastry instead of pizza dough. Roll it slightly thinner and watch the baking time because puff pastry browns faster.

The result will be flakier and richer. It feels a little more elegant.

Dipping Sauce Platter

Serve thick slices with marinara sauce, ranch dressing, and honey mustard. This gives everyone a dipping option.

Marinara cuts through the richness, ranch adds cool herb flavor, and honey mustard doubles down on the Dijon-style tang.

Why This Recipe Works

This recipe works because it takes the main flavors of chicken cordon bleu and puts them in a much simpler form. Chicken, ham, Swiss cheese, and Dijon give the familiar flavor without needing stuffed chicken.

Pizza dough is sturdy enough to hold the filling. It bakes into a golden crust that slices well.

The Dijon mustard acts like a flavor layer. It adds tang and helps connect the chicken, ham, and cheese.

The optional mayonnaise adds moisture and creaminess. It is especially helpful if the chicken is on the drier side.

The 1-inch border is important. It gives the dough enough clean space to seal.

Rolling from the long side creates a stromboli shape that slices into spiraled pieces. Seam-side down helps keep the roll closed while baking.

The buttered topping adds flavor and color. Garlic powder, parsley, and Parmesan make the outside taste as good as the filling.

The 5-minute rest after baking keeps the filling from spilling out too much. It makes slicing cleaner.

Directions

Step 1: Preheat the Oven

Preheat the oven to 375°F (190°C). Let the oven fully heat before baking.

A properly heated oven helps the dough puff and brown. This gives the stromboli a crisp golden crust.

Step 2: Prepare the Baking Sheet

Set out a baking sheet. You can line it with parchment paper for easier cleanup.

The stromboli will bake seam-side down on the sheet. Having it ready makes transferring easier.

Step 3: Lightly Flour the Surface

Lightly flour a clean work surface. Place the 1 lb pizza dough on the surface.

Use only enough flour to prevent sticking. Too much flour can make the dough dry.

Step 4: Roll the Dough

Roll the dough into a rough rectangle about 12×10 inches. It does not need to be perfect.

If the dough pulls back or fights you, let it rest for 5 minutes. Resting relaxes the dough and makes it easier to stretch.

Step 5: Mix Mustard and Mayonnaise

If using mayonnaise, stir 2 tablespoons mayonnaise with 2 tablespoons Dijon mustard. Mix until smooth.

If skipping mayonnaise, use the Dijon mustard by itself. The mustard gives the stromboli its signature tang.

Step 6: Spread the Mustard Layer

Spread the Dijon mixture evenly over the dough. Leave a 1-inch border around the edges.

That border is important for sealing. Filling on the edges can cause leaks.

Step 7: Add the Chicken

Layer 2 cups cooked chicken breast over the mustard. Use sliced or shredded chicken.

If the chicken is juicy, pat it dry with a paper towel before layering. This helps prevent soggy dough.

Step 8: Add the Ham

Place 6 slices deli ham over the chicken. Spread the slices evenly.

Try to keep the filling inside the border. Thick-cut ham works well because it holds its shape.

Step 9: Add the Cheese

Layer 6 slices Swiss cheese over the ham. Gruyère can be used instead if desired.

Place the cheese so it covers the filling but stays away from the border. This helps reduce leaks.

Step 10: Roll the Stromboli

Starting from the long side, roll the dough tightly around the filling. Tuck the filling in as you go.

Think of it like rolling a filled wrap. A tight roll gives cleaner slices.

Step 11: Seal the Ends

Fold the ends in like closing a package. Pinch or press the dough lightly to seal.

If the ends look messy, that is fine. Just make sure the filling is mostly enclosed.

Step 12: Place Seam-Side Down

Transfer the stromboli to the baking sheet with the seam underneath. Press gently so it stays in place.

Seam-side down helps prevent the roll from opening while it bakes. It also hides the seal.

Step 13: Brush with Butter

Brush the top with 1 tablespoon melted butter. Cover the surface evenly.

The butter helps the crust turn golden. It also helps the toppings stick.

Step 14: Add the Topping

Sprinkle the top with 1 teaspoon garlic powder, 1 teaspoon dried parsley, and 1 tablespoon grated Parmesan cheese. Spread the topping evenly.

This gives the crust a savory finish. It also makes the stromboli look prettier.

Step 15: Bake Until Golden

Bake for 20 minutes. The stromboli should be puffed and deeply golden.

If your oven runs hot, check at 18 minutes. Watch the top so it does not overbrown.

Step 16: Cool Before Slicing

Let the stromboli cool for 5 minutes before slicing. This gives the cheese time to settle.

Cutting too early can make the filling run out. A short rest gives cleaner slices.

Step 17: Slice and Serve

Slice the stromboli warm into thick pieces. Diagonal slices look especially nice.

Serve with marinara sauce, ranch dressing, or honey mustard. Add sauce cups if packing for lunch.

Step 18: Store Leftovers

Wrap leftovers tightly in foil or place them in an airtight container. Refrigerate for up to 3 days.

For longer storage, slice first, freeze slices on a baking sheet, then transfer them to a bag. Freeze for up to 1 month.

Serving Ideas

Serve Chicken Cordon Bleu Stromboli warm. This is when the cheese is melty and the crust has the best texture.

Cut it into thick slices. Diagonal slices make it look more polished.

Serve marinara sauce on the side. The tomato tang cuts through the richness.

Ranch dressing is another great dip. It adds a cool, herby contrast.

Honey mustard works especially well because it echoes the Dijon in the filling. It also adds a little sweetness.

Serve the stromboli for game night or book club. It is easy to grab and share.

Pack slices for lunch with a sauce cup. The stromboli is filling and easy to eat.

Serve with a simple salad if you want a fuller dinner. The freshness balances the cheesy filling.

Storage

Store leftovers in the refrigerator for up to 3 days. Wrap tightly in foil or use an airtight container.

Let the stromboli cool before storing. This helps prevent trapped steam from making the crust soggy.

If storing slices, place parchment between layers if needed. This helps keep them from sticking.

The crust is best when reheated in a toaster oven or air fryer. It becomes crisp again.

Microwaving works in a pinch. The filling warms, but the crust will not stay as crunchy.

Keep dipping sauces separate. This prevents the crust from becoming soft.

Do not leave the stromboli sitting out for long periods. Refrigerate leftovers once cooled.

Freezing

Freeze stromboli slices for up to 1 month. Slice first for easier reheating.

Place slices on a baking sheet and freeze until firm. Then transfer them to a freezer bag.

Freezing slices separately keeps them from sticking together. It also makes it easy to reheat one or two pieces.

Sprinkle a little water on frozen slices before reheating. This helps keep the filling moist.

Reheat frozen slices in a toaster oven or air fryer at 350°F until crispy and hot. About 5 minutes works for reheating slices.

The crust will be best when reheated with dry heat. The microwave can soften it.

Label the freezer bag if needed. This makes emergency snacks easier to find.

Reheating

Reheat refrigerated slices in a toaster oven or air fryer at 350°F. Heat until the crust is crisp and the filling is warm.

This takes about 5 minutes for slices. Thicker pieces may need a little longer.

For frozen slices, sprinkle lightly with water before reheating. This helps the inside stay moist.

The microwave can be used when you are short on time. The crust will become softer.

If microwaving, use short intervals. Heat just until the cheese is warm.

Avoid overheating. Too much heat can make the cheese leak out.

Serve reheated slices with fresh dipping sauce. Marinara, ranch, and honey mustard all work well.

Make-Ahead

You can assemble the stromboli ahead and refrigerate it before baking. Wrap it tightly in plastic.

Chill for up to 8 hours. This makes it useful for dinner parties or busy weeknights.

Before baking, let the stromboli sit at room temperature for 20 minutes. Cold dough does not brown as nicely.

Brush with melted butter and add the topping right before baking if desired. This keeps the top fresh.

If the filling is moist, pat the chicken dry before assembly. This is especially important when making it ahead.

Do not overstuff. A tightly sealed roll is easier to bake later.

Make-ahead stromboli is a smart option when you want something impressive without last-minute assembly.

Helpful Notes for Best Results

Leave the 1-inch border clean. This is the sealing zone.

Do not overstuff the stromboli. Too much filling can cause leaks.

Pat juicy chicken dry with a paper towel. This helps prevent soggy dough.

Place the stromboli seam-side down. This helps it stay closed while baking.

If the dough tears or bursts, do not panic. Sprinkle extra cheese over the crack and keep going.

Use gluten-free pizza dough if needed, but roll it a little thicker. This helps prevent tearing.

Use puff pastry if desired, but watch closely because it browns faster. It will be flakier and richer.

For a faster shortcut, fold the dough like a calzone instead of rolling. It is not traditional stromboli style, but it is delicious.

Variations

Classic Chicken Cordon Bleu Stromboli

Use pizza dough, cooked chicken breast, deli ham, Swiss cheese, Dijon mustard, optional mayonnaise, melted butter, garlic powder, dried parsley, and Parmesan. This gives the full classic flavor.

Bake until puffed and deeply golden. Let rest before slicing.

Turkey and Havarti Stromboli

Swap the ham for smoked turkey and the Swiss for Havarti. This makes the filling creamy and mild.

It gives the recipe a cozy twist. Bake the same way.

Spinach Artichoke Chicken Stromboli

Add chopped spinach and artichoke hearts with the chicken. Sprinkle in feta if desired.

This version has a savory, creamy feel. Avoid adding too much wet filling.

Spicy Jalapeño Stromboli

Add pickled jalapeños to the filling. You can also swap Dijon for spicy brown mustard.

Serve with ranch dressing. The cool dip balances the heat.

Provolone Chicken Stromboli

Use provolone instead of Swiss. It melts well and has a smooth flavor.

This is a good everyday cheese swap. Keep the Dijon for tang.

Mozzarella Chicken Stromboli

Use mozzarella for extra stretchy slices. The flavor becomes milder.

Avoid super soft mozzarella if it is very wet. Too much moisture can make the dough soggy.

Cheddar Chicken Stromboli

Use cheddar for a sharper flavor. Cheddar gives the filling more bite.

Serve with honey mustard. It pairs well with the stronger cheese.

Gruyère Chicken Cordon Bleu Stromboli

Use Gruyère instead of Swiss. The flavor becomes richer and slightly more elegant.

This version is great for casual entertaining. Slice warm.

Gluten-Free Stromboli

Use gluten-free pizza dough. Roll it slightly thicker so it does not tear.

Handle gently and seal carefully. Bake until golden.

Calzone-Style Chicken Cordon Bleu

Fold the dough over the filling instead of rolling it. Seal the edges well.

This shortcut is faster. It still gives the same flavors.

Puff Pastry Chicken Cordon Bleu

Use puff pastry instead of pizza dough. Roll it slightly thinner.

Watch the baking time because puff pastry browns faster. The result is flaky and rich.

Troubleshooting

The Stromboli Leaked

The filling may have reached the edges or the stromboli may have been overstuffed. Leave a clean 1-inch border.

Press the seam firmly and bake seam-side down. A little water can help seal if needed.

The Dough Is Soggy

The chicken may have been too juicy. Pat it dry before layering.

Too much soft cheese can also add moisture. Avoid very wet cheeses.

The Dough Keeps Shrinking

The dough needs to rest. Let it sit for 5 minutes, then roll again.

Dough can be stubborn when cold. Resting makes it easier to stretch.

The Top Is Burning

Your oven may run hot. Check at 18 minutes.

If needed, tent loosely with foil. Continue baking until the dough is done.

The Filling Is Dry

The chicken may have been dry or the stromboli may have baked too long. Optional mayonnaise can add creaminess.

You can also add the last few slices of cheese near the top before sealing. This helps protect the filling.

The Stromboli Burst Open

It happens sometimes. Sprinkle extra cheese over the crack to cover it.

The flavor will still be good. Let it cool before slicing.

The Cheese Oozed Out

The roll may not have been sealed well, or the filling was too close to the edge. Keep the cheese inside the border.

Bake seam-side down. Let it rest before cutting.

The Bottom Is Pale

The baking sheet or oven may not have been hot enough. Bake until the stromboli is deeply golden.

If needed, give it a little more time. Watch the top.

The Slices Fall Apart

The stromboli may have been cut too soon. Let it cool for 5 minutes first.

Use a sharp knife. Cut with steady pressure.

The Reheated Crust Is Soft

Use a toaster oven or air fryer at 350°F. This brings back crispness.

The microwave warms quickly but softens the crust. Use it only when needed.

Frequently Asked Questions

Can I use puff pastry instead of pizza dough?

Yes, puff pastry can be used. It will be flakier and richer than pizza dough.

Roll it slightly thinner and watch the baking time. Puff pastry browns faster.

Why does my stromboli keep leaking?

The filling may be too close to the edges, or the roll may be overstuffed. Leave a 1-inch border.

Press the seam firmly and bake seam-side down on parchment paper. Leaks stick less that way.

Can I make this ahead and refrigerate it before baking?

Yes, assemble the stromboli, wrap it tightly in plastic, and refrigerate for up to 8 hours. Let it sit at room temperature for 20 minutes before baking.

Cold dough does not brown as nicely. The short rest helps.

What can I use instead of Swiss cheese?

Provolone, mozzarella, cheddar, or Gruyère can work. Avoid super soft cheeses that release too much moisture.

Swiss gives the most classic chicken cordon bleu flavor. Use your favorite based on taste.

Can I make this gluten-free?

Yes, use gluten-free pizza dough. Roll it a little thicker to reduce tearing.

Handle gently and seal carefully. Bake until golden.

What should I serve with Chicken Cordon Bleu Stromboli?

Serve it with marinara sauce, ranch dressing, or honey mustard. A simple salad also works well.

For lunch, pack slices with a sauce cup. It makes dipping easy.

How long do leftovers last?

Leftovers keep in the refrigerator for up to 3 days. Wrap tightly or store in an airtight container.

Reheat in a toaster oven or air fryer at 350°F until warm and crisp. The microwave works but softens the crust.

Can I freeze Chicken Cordon Bleu Stromboli?

Yes, slice it first, freeze slices on a baking sheet, then transfer to a bag. Freeze for up to 1 month.

Sprinkle a little water on frozen slices before reheating to keep the filling moist. Reheat at 350°F until hot.

Why This Recipe Works So Well

Easy Chicken Cordon Bleu Stromboli Recipe works because it keeps the heart of chicken cordon bleu while removing the complicated steps. Chicken, ham, Swiss cheese, and Dijon give the classic flavor in a rolled pizza dough format.

The dough makes the recipe casual and easy to serve. It holds the filling, bakes golden, and slices into neat portions.

Dijon mustard is important because it adds tang. Without it, the filling would taste heavier.

Optional mayonnaise brings creamy moisture. It is helpful when using leftover chicken.

The 1-inch border makes sealing possible. A clean edge keeps the stromboli from leaking too much.

The buttered Parmesan topping makes the crust savory and attractive. Garlic powder and parsley make it taste finished.

Letting the stromboli cool before slicing helps the cheese settle. It also keeps the slices cleaner.

Most of all, this recipe works because it turns simple fridge ingredients into something exciting. It is easy enough for a weeknight but special enough for guests.

Final Thoughts

Easy Chicken Cordon Bleu Stromboli Recipe is made with pizza dough, cooked chicken breast, deli ham, Swiss cheese, Dijon mustard, optional mayonnaise, melted butter, garlic powder, dried parsley, and grated Parmesan cheese. It bakes into a golden rolled dinner with melty chicken cordon bleu flavor tucked inside every slice.

Serve it warm with marinara sauce, ranch dressing, honey mustard, or a simple salad, and keep leftovers refrigerated for up to 3 days or frozen in slices for up to 1 month. With its 375°F bake, 20-minute oven time, 5-minute rest, make-ahead option up to 8 hours, and variations like smoked turkey and Havarti, spinach and artichoke with feta, pickled jalapeños, spicy brown mustard, provolone, mozzarella, cheddar, Gruyère, gluten-free pizza dough, calzone-style folding, and puff pastry, this stromboli is simple, flexible, cheesy, and built for easy comfort.

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Chicken Cordon Bleu Stromboli

Golden, cheesy, savory, and wrapped in pizza dough, this Chicken Cordon Bleu Stromboli brings together cooked chicken, deli ham, Swiss cheese, Dijon mustard, and a buttery Parmesan topping. It bakes into an easy dinner-style stromboli that slices into 6 pieces and can be served with marinara sauce or ranch dressing for dipping.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Course: Dinner
• Cuisine: American
• Servings: 6 slices

Equipment

• Baking sheet
• Rolling pin

Ingredients

For the Stromboli

• 1 tablespoon grated Parmesan cheese
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 tablespoon melted butter
• 2 tablespoon mayonnaise optional
• 2 tablespoon Dijon mustard
• 6 slices Swiss cheese
• 6 slices deli ham
• 2 cups cooked chicken breast sliced or shredded
• 1 lb pizza dough store-bought or homemade

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Keep a baking sheet ready for the shaped stromboli.

Let the oven heat fully while you prepare the dough and filling. This helps the outside bake golden while the inside warms through.

Step 2: Roll Out the Dough

Roll out the pizza dough into a rectangle on a floured surface. Use a rolling pin to shape it evenly.

Use store-bought or homemade pizza dough as listed. Try to keep the rectangle even so the filling rolls up neatly.

Step 3: Add the Mustard Base

Spread the Dijon mustard evenly over the dough. Add the mayonnaise if using.

The Dijon mustard gives the stromboli its Chicken Cordon Bleu-style flavor. The mayonnaise is optional, so leave it out if preferred.

Step 4: Layer the Filling

Layer the cooked chicken breast, deli ham, and Swiss cheese over the mustard. Use sliced or shredded cooked chicken breast as listed.

Spread the filling evenly across the dough while leaving space around the edges for sealing. This helps keep the stromboli closed while baking.

Step 5: Roll and Seal

Roll the dough tightly into a log. Seal the edges so the chicken, ham, and Swiss cheese stay tucked inside.

Place the stromboli seam-side down on the baking sheet. Positioning the seam underneath helps the log hold together as it bakes.

Step 6: Add the Buttery Topping

Brush the top with melted butter. Sprinkle with garlic powder, dried parsley, and grated Parmesan cheese.

The topping gives the stromboli a savory, golden finish. Make sure the butter is spread over the top before adding the seasonings and cheese.

Step 7: Bake Until Golden

Bake for 20 minutes, or until golden brown. The outside should look baked and lightly crisp.

Remove the stromboli from the oven once the crust is golden. Let it cool slightly before slicing.

Step 8: Slice and Serve

Slice the Chicken Cordon Bleu Stromboli into 6 pieces. Serve warm.

Offer marinara sauce or ranch dressing for dipping as noted. The warm chicken, ham, Swiss cheese, Dijon, and buttery Parmesan topping make each slice savory and satisfying.

Notes

• Serve with marinara sauce or ranch dressing for dipping.

Serving Suggestions

Serve Chicken Cordon Bleu Stromboli warm after it has cooled slightly and the filling has settled enough to slice. The pizza dough, cooked chicken breast, deli ham, Swiss cheese, Dijon mustard, melted butter, garlic powder, dried parsley, and Parmesan cheese give each slice a savory, cheesy finish.

This recipe makes 6 slices, making it a simple dinner, party snack, or shareable appetizer-style meal. Serve it with marinara sauce or ranch dressing for dipping, as noted.

For cleaner slices, let the stromboli rest briefly before cutting. This helps the cheese and filling stay inside the rolled dough instead of sliding out.

Storage

How to Store

The recipe does not provide specific storage instructions or storage duration, so no exact storage time is added here.

Dough Tip

Use 1 lb pizza dough, either store-bought or homemade. Roll it into a rectangle on a floured surface before adding the filling.

Chicken Tip

Use 2 cups cooked chicken breast, sliced or shredded. Spread it evenly over the Dijon mustard with the ham and Swiss cheese.

Cheese Tip

Use 6 slices Swiss cheese. Layer them with the chicken and deli ham before rolling the dough tightly.

Topping Tip

Brush the top with melted butter, then sprinkle with garlic powder, dried parsley, and grated Parmesan cheese before baking.

Baking Tip

Bake at 375°F (190°C) for 20 minutes, or until golden brown.

Serving Tip

Let the stromboli cool slightly before slicing. Serve with marinara sauce or ranch dressing for dipping.