If you love the rich, cheesy flavors of Chicken Cordon Bleu but want something easier and more shareable, this Chicken Cordon Bleu Stromboli is the perfect answer. Golden pizza crust is rolled around layers of Dijon mustard, juicy chicken, savory ham, and melty Swiss cheese — then topped with a crispy garlic-butter breadcrumb coating.
The first time I made this for a weeknight dinner, it instantly became a family favorite. It has all the elegance of the traditional dish but with a fun, stromboli-style presentation that’s ideal for slicing and sharing. Plus, it comes together quickly with the help of refrigerated pizza dough.
Whether you’re making it for a cozy dinner, a game day spread, or a party appetizer, this stromboli is guaranteed to impress.
Why You’ll Love This Recipe
There’s a lot to adore about this Chicken Cordon Bleu Stromboli:
- Classic flavors made simple – It captures the essence of Chicken Cordon Bleu in a fuss-free format.
- Golden, crispy crust – The breadcrumb topping gives it a satisfying crunch with every bite.
- Perfect for sharing – Slice it into pieces for a crowd or serve it as a main with a salad.
- Customizable – You can easily tweak the fillings to suit your taste.
And perhaps the best part: it looks impressive, but requires minimal effort.
Ingredients
Stromboli Base
- 1 refrigerated pizza crust
- ¼ cup Dijon mustard
Filling
- 1½ cups cooked chicken breast, shredded
- ½ cup ham, thinly sliced
- 1 cup Swiss cheese, shredded
Topping
- ½ cup Panko breadcrumbs
- 1 tbsp butter, melted
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 egg, beaten
- Salt and pepper, to taste
👉 Servings: 4
🔥 Oven Temperature: 375°F (190°C)
⏱ Bake Time: 25–30 minutes
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This not only prevents sticking but also makes cleanup a breeze.
Step 2: Roll and Layer
Unroll the refrigerated pizza crust directly onto the prepared baking sheet. Spread the Dijon mustard evenly over the surface, leaving about a 1-inch border around the edges to help with sealing later.
Next, layer the shredded chicken, thinly sliced ham, and Swiss cheese evenly on top of the mustard. Try to distribute the fillings consistently so every slice gets a bit of everything.
Step 3: Roll It Up
Starting from one of the longer sides, carefully roll the crust into a tight log. Pinch the seams and ends to seal the stromboli completely. This step helps lock in the cheese and juices during baking.
Step 4: Add the Golden Topping
Brush the beaten egg all over the top of the stromboli for that glossy, golden finish.
In a small bowl, mix together Panko breadcrumbs, melted butter, garlic powder, and dried parsley. Sprinkle this mixture evenly over the stromboli — it’s what gives it that signature crispy coating.
Step 5: Bake to Perfection
Bake the stromboli for 25–30 minutes, or until it’s golden brown and fully cooked through. The crust should be crisp and the cheese inside melted and bubbly.
Allow it to cool for a few minutes before slicing. This short rest time makes cutting neater and prevents cheese from oozing out too quickly.
Serving Suggestions
This Chicken Cordon Bleu Stromboli can be served in many ways:
- Pair it with a fresh green salad for a balanced meal.
- Slice into smaller rounds and arrange on a platter for parties or appetizers.
- Serve with a side of honey mustard, garlic aioli, or marinara for dipping.
- Add a simple bowl of tomato soup for a cozy, complete dinner.
Recipe Variations
- Cheese Swap: Try mozzarella or provolone instead of Swiss for a milder flavor.
- Add Creaminess: A few slices of avocado tucked inside add a smooth, buttery touch.
- Spice It Up: Sprinkle red pepper flakes over the mustard before adding the fillings.
- Time Saver: Use rotisserie chicken to cut down prep time even more.
- Mini Stromboli: Divide the dough and make smaller individual rolls for easy serving at parties.
Make-Ahead Tips
- Assemble Ahead: You can assemble the stromboli up to 6 hours in advance, cover it with plastic wrap, and refrigerate. When ready, bake as directed.
- Freeze for Later: Once assembled (but unbaked), wrap tightly in foil and freeze. Bake from frozen at 350°F for about 35–40 minutes, or until golden and heated through.
- Reheat Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to keep the crust crispy.
Notes
- For extra flavor, lightly season the chicken with salt and pepper before layering.
- Don’t overfill the stromboli — too much filling can make rolling difficult and cause leaks during baking.
- A serrated knife works best for clean slices without squishing the crust.
FAQ
Q: Can I use puff pastry instead of pizza dough?
Yes, puff pastry works beautifully and gives a flaky, buttery crust. Just reduce the baking time slightly to avoid over-browning.
Q: How do I prevent the stromboli from splitting open?
Make sure to pinch the seams firmly and place the stromboli seam-side down on the baking sheet. Brushing with egg wash also helps seal it.
Q: What’s the best way to reheat it?
The oven is best — 350°F for 10–12 minutes restores the crispness. Avoid microwaving if possible, as it can make the crust soggy.
Q: Can I make this recipe vegetarian?
Absolutely! Swap out the chicken and ham for roasted veggies like mushrooms, bell peppers, and spinach, and use your favorite cheese.
Q: Can I add sauce inside the stromboli?
You can, but do so sparingly. Too much sauce inside can lead to sogginess. Instead, serve extra sauce on the side for dipping.