Cordon Bleu Stromboli (Printable Version)
# What You'll Need:
→ Dough
01 -
One loaf (about 450 g) frozen bread dough, let it thaw
→ Filling
02 -
100 g shredded Swiss cheese
03 -
115–170 g diced ham
04 -
425–570 g chopped cooked chicken
05 -
60 ml Dijon mustard
# How to Make It:
01 -
After baking, let it sit for five minutes before you cut and eat.
02 -
Pop it in the oven for 25 to 30 minutes. When it's golden and smells amazing, it's done.
03 -
Drape a towel over your stuffed dough and let it puff up for about 15–20 minutes on your counter.
04 -
Starting from a long side, roll everything up nice and snug. Pinch those seams and press the ends in, flipping it so the sealed part is on the bottom. Move this carefully to your greased baking sheet.
05 -
Drop Dijon mustard down the middle of your rectangle, keeping the sides and ends clear. Scatter the chicken, then the ham, and finish off with the cheese on top.
06 -
Use a rolling pin or your hands to spread the soft dough into a big rectangle around 35 by 25 cm on a floured table.
07 -
Get your oven going at 190°C. Give a baking sheet a light oil or spray and keep it handy.
# Additional Tips:
01 -
You can swap in pizza dough instead of bread dough if that's what you have.
02 -
Brushing the top with egg before popping it in the oven will make the crust shine, but you can skip it if you want.
03 -
Any Italian cheese like mozzarella, Parmesan, or provolone works instead of Swiss if that's what you've got.
04 -
Prefer ranch over mustard? Go ahead and swap it in for a totally different twist.