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If you’re short on time but want to wow everyone, Chicken Cordon Bleu Stromboli totally delivers. It’s warm flaky bread with salty ham, juicy chicken, and a mess of melty Swiss cheese, all hugged with sharp Dijon. Honestly, it’s the kind of comfort food you can pass off at any get-together.
When I started making meals for my own crew, this was always my safety net when the kids got extra hungry and fast food just wouldn’t cut it. It’s still the one I come back to for game days and last-minute gatherings.
Tasty Ingredients
- Provolone, mozzarella, or Parmesan: Always tastes awesome too, just make sure you grab the fresh kind
- Shredded Swiss cheese: Melts best and keeps things classic—if you can, freshly shred it
- Chopped ham: Brings some salty magic—pick a smoky or honey ham for deep flavor
- Chopped cooked chicken: Good for heartiness and protein—grab a rotisserie if you want zero fuss
- Dijon mustard: Lays down a zippy base, so get the good stuff for bigger flavor
- Frozen bread dough: Thaws quick, feels heavy in the bag, and bounces back when pressed—makes the best base
Simple Instructions
- Cool and Slice:
- Wait at least five minutes, then cut up your stromboli. The cheese inside won’t ooze everywhere and your slices look cleaner
- Bake till Golden:
- Pop it in for 25 to 30 minutes—watch for that deep golden color!
- Rest and Puff:
- Let it hang out covered for 15–20 minutes before baking—gives the bread a great texture
- Roll and Seal:
- Starting at the long edge, roll everything up tightly, pinch the seams shut as you go, tuck in those ends, and flip seam side down on your baking pan
- Stack the Layers:
- Slather Dijon up the middle leaving some space at the edges. Pile on the chicken, scatter over ham, then Swiss on top of everything
- Roll Out the Dough:
- Dust your counter with flour and roll thawed dough into a rectangle, about 14x10 inches—it bakes best if it’s nice and even
- Ready the Oven and Pan:
- Fire up your oven to 375°F, grease the pan so nothing sticks or browns weirdly
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Swiss is my can’t-skip—it’s the one cheese I always use for this. Tried swapping it out but that sweet nutty bite just works with Dijon and ham every time. My youngest once said it tastes like a fancy deli pressed into a warm hug—pretty much nailed it.
Storage Pointers
Keep leftovers chilled for up to three days. Just wrap them in foil or plastic so they don’t dry out. They crisp up nice in a toaster or oven. Want to freeze a whole one? Just wrap it up tight, freeze, then thaw and bake at 350°F when you need it—simple.
Swap-Out Ideas
No bread dough handy? Pizza crust works too—or try crescent rolls for something flaky. Trade ham for smoked turkey if you’re looking to lighten it up. Mozzarella gives a super mild kid-style bite, or go strong with sharp provolone for more flavor.
Ways to Serve
Pass around some dipping sauce like ranch or extra mustard. Toss together a green salad with a tangy dressing or throw some pickles on the side for crunch. For parties, slice it into bite-sized pieces for easy snacking.
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Common Questions
- → Can I use homemade dough instead of frozen bread dough?
Totally, homemade bread or even pizza dough works great. Just give it time to rise properly so it comes out soft and fluffy.
- → What cheeses pair well with this stromboli?
Swiss is a go-to, but don’t be shy—Parmesan, provolone, or mozzarella give you different cheesy vibes too.
- → Is there a substitute for Dijon mustard?
Try yellow mustard for a milder zing or even some ranch for a twist. If you’re not a fan, it’s fine to skip it.
- → How do you serve stromboli for best results?
Once it’s baked, let it cool off a few minutes. Then slice it up and serve warm—plain or dunk it in your favorite sauce.
- → Can I prepare the stromboli ahead of time?
Yep, build it and stash in the fridge. Let it hang out at room temp before baking, then cook it up when you’re ready.