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Whenever I want something that'll wow guests but I don't have much time, Chicken Cordon Bleu Stromboli does the trick. Flaky buttery bread holds juicy chicken, slices of ham, and that melty Swiss cheese wrapped with a sharp layer of Dijon. To me, that's comfort food you can share with a bunch.
This stromboli saved my sanity plenty of times back when I was figuring out how to whip up dinner with little kids yelling they're starving. I still pull it out when there's a game on or hungry friends to feed.
Hearty Ingredients
- Provolone, mozzarella, or Parmesan: swap in any of these if you want a twist—just grab a fresh one for the best flavor
- Shredded Swiss cheese: meltiness makes all the layers come together—grate it yourself if you have time
- Chopped ham: gives that smoky or honey-sweet punch—choose a tasty one
- Chopped cooked chicken: makes it filling and easy—rotisserie saves time
- Dijon mustard: spreads a zingy kick through every bite—use the good stuff for flavor
- Frozen bread dough: reliable and easy—grab a loaf that feels hefty and bouncy when squeezed
Simple Steps
- Cool Off and Slice:
- Give it at least five minutes so everything settles, then cut into pieces without a mess
- Bake Until Golden:
- Pop in the oven for 25 to 30 minutes—you're aiming for that rich golden color
- Rest and Puff:
- Let the rolled stromboli hang out, covered, for about 15–20 minutes so it gets fluffy and light
- Roll and Pinch Closed:
- Starting on the long side, roll it up tightly like a jelly roll, pinch all along the seam, and tuck in the ends—place it seam down on your greased sheet
- Stack the Fillings:
- First, paint a bold stripe of Dijon down the middle, leaving about an inch at both ends. Sprinkle on chicken, toss on ham, then pile shredded Swiss across it all
- Spread Dough Out:
- Sprinkle flour on your counter, flatten the dough into a big rectangle—aim for 14 by 10 inches if you can for even baking
- Get the Oven and Tray Ready:
- Turn your oven to 375°F and grease up a big baking sheet so nothing sticks or burns
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If you ask me, Swiss is the one thing I never skip—it brings the nuts-and-tang flavor that works magic with the ham and Dijon. The first time my littlest kid tried it, she smiled and said it's like a cuddly sandwich from the best deli. That stuck with me.
Easy Storage Guides
Toss leftovers in the fridge wrapped snug in foil or plastic and they'll keep up to three days. Warm them up in a toaster oven or regular oven so the crust stays crisp. Want to freeze the whole thing? Wrap it tight after it's baked, thaw before reheating at 350°F till it’s hot all the way through.
Swaps for Ingredients
No bread dough? Pizza dough or crescent roll dough work just fine and give a different kind of crust. Don’t want ham? Smoked turkey is lighter but still tasty. For cheese, mozzarella is mellow and kid-friendly while provolone cranks up the flavor for grownups.
How to Serve
A dish of ranch or more mustard on the side for dipping makes every bite better. Throw in a green salad with tangy vinaigrette or some pickles to balance things out. For parties, slice it into mini bites so everyone can grab and snack while they chat.
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Common Questions
- → Will homemade dough work instead of frozen?
Totally! Use your own pizza or bread dough. Just let it rise long enough for that nice fluffy bite.
- → Any other cheeses go well in this?
Swiss is a classic, but try swapping in mozzarella, Parmesan, or even provolone if you want something new.
- → Is Dijon a must, or can I use something else?
Don’t like Dijon? Yellow mustard or ranch will do, or you can leave it out totally—no worries.
- → What’s the best way to serve stromboli?
Let it sit a few minutes after baking, then slice and dish up while it’s still warm. Dipping sauces are great if you’re feeling fancy.
- → Can I make stromboli in advance?
Sure thing! Put it together, pop it in the fridge, then bring it to room temp a bit before you bake.