Name: Chicken Cordon Bleu Stromboli
Prep time: 2 h 30 min
Cook time: 30 min
Total time: 3 h
Yield: 8 servings
Ingredients: 3 cups All-Purpose Flour; 1 cup Warm Water (105-115°F); 2 ¼ teaspoons Active Dry Yeast; 1 teaspoon Granulated Sugar; 2 tablespoons Olive Oil, plus 1 teaspoon for greasing; 1 teaspoon Salt (for dough); 2 large Boneless, Skinless Chicken Breasts (approx. 1.5 lbs); 8 ounces Thinly Sliced Deli Beef Ham; 8 ounces Swiss Cheese, shredded or sliced; 1 teaspoon Garlic Powder; 1 teaspoon Onion Powder; ½ teaspoon Smoked Paprika; ½ teaspoon Salt (for chicken); ¼ teaspoon Black Pepper; 1 tablespoon Olive Oil (for cooking chicken); 2 tablespoons Unsalted Butter; 2 tablespoons All-Purpose Flour (for sauce); 1 ½ cups Whole Milk; 2 tablespoons Dijon Mustard; A small pinch Nutmeg; ¼ teaspoon Salt (for sauce); A dash White Pepper; 1 Large Egg; 1 tablespoon Water (for egg wash); 1 teaspoon Sesame Seeds or Poppy Seeds (Optional); 2 tablespoons Fresh Parsley, chopped (Optional, for garnish)

Chicken Cordon Bleu Stromboli Recipe: Prepare to revolutionize your dinner routine with a dish that perfectly marries two culinary powerhouses! Imagine the sophisticated flavors of a classic Chicken Cordon Bleu – tender, breaded chicken, savory ham, and luscious Swiss cheese – now wrapped and baked to golden perfection within a warm, crispy stromboli crust. This brilliant fusion transforms a beloved European staple into an exciting, shareable, and utterly delicious Italian-American inspired masterpiece.

While the traditional Chicken Cordon Bleu is celebrated for its elegant presentation and rich taste, and the stromboli is a cherished American pizzeria invention, our recipe expertly combines their finest attributes. People adore this dish for countless reasons: its unparalleled taste, offering a delightful interplay of salty, creamy, and savory notes; its incredible texture, featuring a crisp, golden exterior giving way to a soft, cheese-filled interior; and its sheer convenience. It’s an all-in-one meal that’s fantastic for family dinners, a casual gathering with friends, or simply when you crave something truly special and comforting.

Master the ultimate crowd-pleaser with our easy-to-follow Chicken Cordon Bleu Stromboli Recipe. It’s a guaranteed way to bring smiles to the table, offering all the delightful elements of a gourmet meal in a fun, handheld package, making weeknight dinners exciting again!

Ingredients:

For the Dough:
- All-Purpose Flour: 3 cups, plus more for dusting. This is the foundation of our lovely stromboli crust!
- Warm Water: 1 cup, ideally between 105-115°F (about 40-46°C). The perfect temperature to awaken our yeast.
- Active Dry Yeast: 2 ¼ teaspoons (one standard packet). Our little helpers for a fluffy, risen dough.
- Granulated Sugar: 1 teaspoon. A tiny treat for the yeast to get it bubbling with excitement.
- Olive Oil: 2 tablespoons, plus an additional teaspoon for greasing the bowl. Adds richness and pliability to the dough.
- Salt: 1 teaspoon. Essential for flavor balance in our dough.
For the Chicken Filling:
- Boneless, Skinless Chicken Breasts: 2 large (about 1.5 lbs total). The star of our Chicken Cordon Bleu!
- Thinly Sliced Deli Ham: 8 ounces, good quality, preferably smoked. Provides that classic salty contrast.
- Swiss Cheese: 8 ounces, either pre-sliced or shredded. Its nutty, mild flavor melts beautifully.
- Garlic Powder: 1 teaspoon. For a savory depth in the chicken.
- Onion Powder: 1 teaspoon. Complements the garlic perfectly.
- Smoked Paprika: ½ teaspoon. Adds a lovely color and subtle smoky note to the chicken.
- Salt: ½ teaspoon, or to taste.
- Black Pepper: ¼ teaspoon, freshly ground if possible.
- Olive Oil: 1 tablespoon, for cooking the chicken.
For the Creamy Dijon Sauce:
- Unsalted Butter: 2 tablespoons. The base for our rich sauce.
- All-Purpose Flour: 2 tablespoons. To thicken our sauce into a beautiful consistency.
- Whole Milk: 1 ½ cups. For a truly creamy and luxurious sauce.
- Dijon Mustard: 2 tablespoons. This is the secret ingredient that elevates the “Cordon Bleu” experience!
- Nutmeg: A small pinch, freshly grated if possible. A classic addition to creamy sauces.
- Salt: ¼ teaspoon, or to taste.
- White Pepper: A dash, or black pepper if white isn’t available.
For the Egg Wash and Topping:
- Large Egg: 1. For that gorgeous golden-brown crust.
- Water: 1 tablespoon. To thin out the egg wash slightly.
- Sesame Seeds or Poppy Seeds (Optional): 1 teaspoon. For a professional finish and a little textural crunch.
- Fresh Parsley (Optional): 2 tablespoons, chopped, for garnish after baking.

Preparing the Stromboli Dough

Activate the Yeast: In a large mixing bowl, combine 1 cup of warm water (ideally between 105-115°F, it should feel like warm bath water on your wrist) with the 1 teaspoon of granulated sugar and 2 ¼ teaspoons of active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and bubbly on top, indicating the yeast is alive and well. If it doesn’t foam, your water might have been too hot or too cold, or your yeast may be old, and you’ll need to start this step over. Trust me, this first step is crucial for a successful rise!
Combine Wet and Dry Ingredients: Once your yeast is wonderfully foamy, add 2 tablespoons of olive oil and 1 teaspoon of salt to the bowl. Give it a quick whisk to combine. Now, gradually add the 3 cups of all-purpose flour, one cup at a time, mixing with a sturdy spoon or a dough hook if using a stand mixer. At first, it will be quite shaggy, but keep mixing until a rough dough ball forms and pulls away from the sides of the bowl.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and no longer sticky. The rhythm of kneading can be quite meditative! If you’re using a stand mixer with a dough hook, let it knead for about 6-8 minutes on medium-low speed. You want to feel a definite spring-back when you gently poke the dough. This develops the gluten, which is what gives our stromboli its wonderful structure.
First Rise: Lightly grease a clean large bowl with the remaining 1 teaspoon of olive oil. Place the kneaded dough ball into the bowl, turning it once to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size. A slightly warm oven (turned off, of course!) with the light on can be a perfect spot. Patience is a virtue here, as this rise builds flavor and texture.

Preparing the Chicken Filling

Prepare the Chicken: Place the two boneless, skinless chicken breasts between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or a heavy rolling pin, pound the chicken breasts until they are about ½ inch thick. This ensures even cooking and creates a tender, uniform texture.
Season and Cook the Chicken: In a small bowl, combine the 1 teaspoon of garlic powder, 1 teaspoon of onion powder, ½ teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Sprinkle this seasoning blend generously over both sides of the pounded chicken breasts. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for 4-6 minutes per side, or until fully cooked through and golden brown. The internal temperature should reach 165°F (74°C).
Dice the Chicken: Remove the cooked chicken from the skillet and let it rest on a cutting board for 5-10 minutes. This resting period allows the juices to redistribute, keeping the chicken moist and flavorful. Once rested, finely dice the chicken into small, bite-sized pieces. You want them small enough to be easily incorporated into the stromboli without tearing the dough.
Prepare Ham and Cheese: If using pre-sliced Swiss cheese, you might want to tear it into smaller pieces. If using a block of Swiss, shred it. Slice or roughly chop the 8 ounces of thinly sliced deli ham into smaller, manageable pieces that will distribute well throughout the stromboli.

Crafting the Creamy Dijon Sauce

Melt Butter and Create Roux: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once the butter is melted and slightly foamy, whisk in 2 tablespoons of all-purpose flour. Continue to whisk constantly for 1-2 minutes, allowing the flour to cook out a bit. This mixture is called a roux, and it’s essential for thickening our sauce.
Whisk in Milk: Slowly pour in 1 ½ cups of whole milk, whisking continuously to prevent lumps. It’s important to add the milk gradually to achieve a smooth consistency. Start with a splash, whisk until smooth, then add more. Increase the heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until the sauce thickens to your desired consistency – it should be thick enough to coat the back of a spoon.
Season the Sauce: Remove the saucepan from the heat. Stir in 2 tablespoons of Dijon mustard, a small pinch of nutmeg, ¼ teaspoon of salt, and a dash of white pepper. Taste and adjust seasonings as needed. This creamy, tangy sauce is what truly brings the “Cordon Bleu” flavor profile to life inside our stromboli! Set aside to cool slightly.

Assembling Your Chicken Cordon Bleu Stromboli

Preheat Oven and Prepare Baking Sheet: While the sauce cools and the dough finishes its first rise, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Punch Down and Roll Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick. Try to keep the edges as straight as possible. This uniform shape will make rolling the stromboli much easier.
Layer the Sauce and Fillings: Spread the creamy Dijon sauce evenly over the entire surface of the dough, leaving about a 1-inch border clear around the edges. This border is crucial for sealing. Next, evenly scatter the diced chicken over the sauce. Then, layer the chopped ham over the chicken. Finally, sprinkle the shredded or torn Swiss cheese evenly over the ham. Try not to overfill, as that can make rolling difficult and lead to burst strombolis!
Roll the Stromboli: Starting from one of the long sides, carefully and tightly roll the dough up into a log. Work slowly and firmly to ensure a compact roll, which helps keep the filling secure. Once you reach the end, pinch the seam firmly to seal it. Then, fold and pinch the short ends underneath the log to seal them completely. A good seal is your best friend here to prevent any cheesy explosions in the oven!
Transfer to Baking Sheet: Carefully transfer the seam-side down stromboli log to your prepared parchment-lined baking sheet.

Baking and Finishing Touches

Prepare Egg Wash and Score: In a small bowl, whisk together the large egg and 1 tablespoon of water. This is your egg wash. Brush the top and sides of the stromboli generously with the egg wash. This will give it that beautiful, glossy, golden-brown crust. If you like, sprinkle the top with sesame seeds or poppy seeds for an extra touch of texture and visual appeal. Using a sharp knife, make 3-4 diagonal slits across the top of the stromboli, about ½ inch deep. These vents allow steam to escape during baking, preventing the stromboli from puffing up excessively and ensuring even cooking.
Bake to Golden Perfection: Place the baking sheet in your preheated 375°F (190°C) oven. Bake for 25-35 minutes, or until the stromboli is deeply golden brown and sounds hollow when tapped. The internal temperature of the dough should register around 200-210°F (93-99°C) for a fully cooked crust. Keep an eye on it, as oven temperatures can vary!
Rest and Serve: Once baked, remove the stromboli from the oven and transfer it to a wire rack. Let it rest for at least 10-15 minutes before slicing. This resting period is incredibly important! It allows the filling to set and the cheese to cool slightly, making for cleaner slices and preventing all that delicious filling from oozing out immediately.
Garnish and Enjoy: After resting, slice the stromboli into thick, individual portions using a serrated knife. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve warm and watch your family or friends devour this incredible Chicken Cordon Bleu Stromboli! It’s truly a satisfying and flavorful meal, perfect for a cozy night in or a fun gathering.

Conclusion:

And there you have it, my friends! We’ve journeyed through the creation of what I truly believe is one of the most delightful and surprisingly simple dishes you’ll ever pull out of your oven. This isn’t just another dinner; it’s an experience. The irresistible allure of crispy, golden-brown dough, generously stuffed with tender, savory chicken, rich slices of smoky ham, and a creamy, melted blanket of Swiss cheese—it’s a symphony of textures and flavors that will undoubtedly earn you rave reviews. What makes this particular Chicken Cordon Bleu Stromboli Recipe an absolute must-try isn’t just its incredible taste, but its clever transformation of a classic, often finicky dish into something approachable, shareable, and utterly satisfying. Forget the fuss of breading and pan-frying individual cutlets; here, all that glorious flavor is neatly encased, ready to be sliced and devoured. It’s perfect for a cozy family dinner, a lively game night, or even an impressive, yet effortless, potluck contribution. I promise you, once you try this, it’ll quickly become a cherished favorite in your recipe repertoire.

Now, let’s talk about making this culinary masterpiece truly your own. While it’s absolutely fantastic on its own, a little accompaniment can elevate the experience. For serving, I highly recommend a side of warm marinara sauce for dipping; the tangy sweetness beautifully complements the rich, savory filling. Alternatively, a homemade creamy Dijon sauce – perhaps a simple mix of Dijon mustard, a touch of mayonnaise, and a hint of honey – offers a sophisticated, traditional Cordon Bleu flair. To round out the meal, consider a fresh, crisp green salad with a light vinaigrette to cut through the richness, or perhaps a simple side of roasted asparagus or broccoli. These additions not only enhance the flavors but also transform your stromboli into a complete and balanced meal. Don’t hesitate to get creative with your side dishes; think about what you love with classic comfort food!

But the fun doesn’t stop there. This recipe is incredibly versatile, inviting you to experiment and personalize it to your heart’s content. Feeling adventurous with your cheese? Try swapping out some of the Swiss for Gruyere for a nuttier flavor, or add a sprinkle of sharp white cheddar for an extra kick. If ham isn’t your preferred choice, thinly sliced prosciutto or even smoked turkey breast would make fantastic alternatives, offering different depths of flavor. For those who love a bit of veggie goodness, consider adding finely chopped sautéed mushrooms, a handful of fresh spinach (ensure it’s well-drained to avoid excess moisture), or even some caramelized onions to the filling – they would melt beautifully into the cheesy goodness. Want a bit of heat? A pinch of red pepper flakes mixed in with the chicken can add a wonderful warmth without overpowering the classic flavors. You could even explore different types of dough; while store-bought pizza dough is incredibly convenient, a homemade focaccia dough could offer a unique texture, or puff pastry could transform it into a flakier, more delicate pastry. For appetizer portions, simply divide the dough and filling into smaller sections before rolling, creating adorable mini strombolis that are perfect for entertaining.

Ultimately, my biggest hope is that you’ll take the plunge and give this incredible Chicken Cordon Bleu Stromboli Recipe a try in your own kitchen. I’ve put a lot of love into developing this recipe, ensuring it’s clear, straightforward, and delivers maximum flavor with minimal fuss. I genuinely believe it has the power to bring joy to your table, impress your guests, and become a new family favorite. Once you’ve created your masterpiece, please, don’t keep it to yourself! I would absolutely love to hear about your experience. Did you add any unique twists? What did your family think? Share your successes, your serving suggestions, and any clever variations you came up with in the comments section below. Your feedback and creativity not only inspire me but also help our wonderful community of home cooks. So, preheat that oven, roll out that dough, and get ready to enjoy a truly spectacular meal. Happy cooking, and I can’t wait to hear all about your stromboli adventure!