Chicken Cordon Bleu Stromboli: A Comforting Twist on a Classic

Introduction

Chicken Cordon Bleu Stromboli is the perfect fusion of two beloved comfort foods: the elegance of Chicken Cordon Bleu and the satisfying simplicity of a rolled, cheesy Stromboli. With layers of juicy chicken, smoky ham, creamy béchamel sauce, and gooey Swiss cheese wrapped in golden pizza dough, this dish is ideal for family dinners, game day spreads, or a cozy weekend treat. In this article, we’ll walk through every detail of preparing this indulgent masterpiece, including ingredient tips, prep instructions, calorie count, and creative variations.

Why You’ll Love This Recipe

Flavorful Fusion: Classic Chicken Cordon Bleu gets a new life in Stromboli form.
Perfect for Sharing: Great for slicing and serving at parties or family dinners.
Customizable: Swap out meats and cheeses to suit your taste or what’s in your fridge.
Make Ahead Friendly: Prep it in advance and bake when needed.

Ingredients

For the Filling:

2 boneless, skinless chicken breasts (about 1 lb), cooked and shredded or diced
6 slices of deli-style ham (thinly sliced)
6 slices of Swiss cheese or Gruyère
Salt and pepper, to taste
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder

For the Béchamel Sauce (Optional but Recommended):

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
Pinch of nutmeg
Salt and pepper to taste

For the Stromboli Dough:

1 lb refrigerated pizza dough or homemade pizza dough
1 egg, beaten (for egg wash)
1 tablespoon grated Parmesan (for topping)
1 tablespoon chopped parsley (for garnish)

Homemade Dough (Optional)

If you’d like to make the dough from scratch:

Ingredients:

3½ cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 cup warm water (110°F)
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon salt

Instructions:

Combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
Stir in olive oil and salt, then gradually add the flour.
Knead the dough for 8–10 minutes until smooth and elastic.
Let rise in a greased bowl, covered, until doubled (about 1 hour).

Step-by-Step Instructions

Step 1: Prepare the Chicken

If not using pre-cooked chicken:

Season chicken breasts with salt, pepper, garlic powder, and onion powder.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Cook chicken until golden and fully cooked, about 6–8 minutes per side.
Let cool slightly, then dice or shred into bite-sized pieces.

Step 2: Make the Béchamel Sauce

Melt the butter in a small saucepan over medium heat.
Whisk in flour and cook for 1 minute to create a roux.
Slowly whisk in the milk, making sure there are no lumps.
Add nutmeg, salt, and pepper.
Cook, stirring constantly, until thickened (3–5 minutes).
Remove from heat and set aside to cool.

Tip: This creamy sauce adds an authentic Cordon Bleu taste and keeps the Stromboli moist.

Step 3: Roll Out the Dough

Preheat oven to 400°F (200°C).
On a floured surface, roll out pizza dough into a large rectangle (about 10×14 inches).
Transfer to a parchment-lined baking sheet for easier rolling and baking.

Step 4: Layer the Fillings

Spread a thin layer of béchamel sauce down the center, leaving 2 inches from the edges.
Evenly layer the ham slices.
Add shredded or diced chicken on top.
Lay Swiss cheese slices over the chicken.
Drizzle a bit more béchamel sauce if desired.

Step 5: Roll and Seal

Carefully fold one long side of dough over the filling.
Fold the other side over, pressing to seal.
Pinch and fold the ends to seal the Stromboli shut.
Place seam-side down on the baking sheet.

Step 6: Egg Wash and Topping

Brush the Stromboli with the beaten egg.
Sprinkle with grated Parmesan cheese and optionally parsley or Italian seasoning.

Step 7: Bake

Bake in the preheated oven for 20–25 minutes or until golden brown.
Let rest for 5 minutes before slicing.

How to Serve

Slice into 1–1½ inch thick pieces.
Serve warm with extra béchamel or a honey mustard dipping sauce.
Pair with a green salad or roasted vegetables for a complete meal.

Storage & Reheating

Storage:

Wrap leftovers tightly in foil or place in an airtight container.
Refrigerate for up to 4 days.

Freezing:

Wrap cooled Stromboli in plastic and foil.
Freeze for up to 3 months.
Thaw overnight in the fridge before reheating.

Reheating:

Reheat in a 350°F oven for 10–15 minutes until warmed through.
For crispiness, avoid microwaving.

Nutritional Information (Per Serving – based on 8 slices)

Component	Amount
Calories	380 kcal
Protein	23g
Carbohydrates	27g
Fat	20g
Saturated Fat	9g
Sugar	2g
Fiber	1g
Sodium	710mg

Note: These values may vary depending on the brand of ingredients used.

Tips for Success

Use quality ham: A smoky, flavorful ham enhances the taste.
Don’t overfill: Overstuffing can cause the dough to split or bake unevenly.
Seal the edges well: Prevent filling leaks during baking by pinching the dough firmly.
Let it rest: Cooling the Stromboli slightly before slicing helps the filling set.

Variations

Spinach & Mushroom Cordon Bleu Stromboli
- Add sautéed spinach and mushrooms for a veggie-rich twist.
Turkey & Provolone Version
- Replace chicken with sliced turkey and swap Swiss cheese with provolone.
Spicy Version
- Add a few slices of pepper jack cheese and crushed red pepper for a kick.
Puff Pastry Option
- Use thawed puff pastry instead of pizza dough for a flakier crust.

Make It a Meal

Side Salad: Caesar salad or a lemon vinaigrette arugula salad.
Drink Pairings: Chardonnay, sparkling apple cider, or iced tea.
Dessert: Follow up with something light like lemon bars or fruit salad.

Conclusion

Chicken Cordon Bleu Stromboli is more than just a tasty bake—it’s a conversation starter, a comfort food hybrid, and a truly satisfying crowd-pleaser. Whether you’re cooking for a family gathering, packing lunch for the week, or simply indulging in something homemade and hearty, this dish delivers flavor, texture, and presentation. Try it once, and it just might become a staple in your recipe rotation.