Cordon Bleu Stromboli (Print-Friendly Version)
# What You'll Need:
→ Dough
01 -
1 loaf (about 450 g) frozen bread dough, thawed and ready
→ Filling
02 -
115–170 g ham, chopped up
03 -
100 g shredded Swiss cheese
04 -
60 ml Dijon mustard
05 -
425–570 g cooked chicken, diced up
# Step-by-Step Directions:
01 -
Let the baked loaf rest for five minutes after you take it out of the oven. Then cut into pieces and serve up.
02 -
Pop the tray in your oven and bake for 25 to 30 minutes until the outside looks nicely golden.
03 -
Loosely cover the stromboli and let it puff up for about 15 to 20 minutes at room temp.
04 -
Start with the longer edge, rolling up the filled dough tight like a big log. Pinch the sides and ends so nothing spills, then gently set it seam side down on your greased sheet.
05 -
Slather mustard in the middle of your dough, making sure you don’t go right to the ends. Toss on the chicken, scatter the ham, and then add the cheese over the top.
06 -
Roll out that soft bread dough on a floured counter until it’s roughly a 35 by 25 cm rectangle.
07 -
Crank your oven to 190°C. Spread some oil or nonstick spray on a large baking tray; set it aside.
# Helpful Notes:
01 -
If you want, you can totally swap in pizza dough instead of bread dough.
02 -
Try an egg wash before baking to get a glossy golden crust, if you want. It’s up to you.
03 -
No Swiss? Provolone, Parmesan, mozzarella, or other melty Italian cheese works, too.
04 -
Dijon gives a nice kick, but ranch is a solid stand-in if you’re not into mustard.