This Chicken Cordon Bleu Stromboli was one of those ideas born out of an "I wonder how this would taste" moment. It was well received by the family and I added it to our file to make again. It's a great way to use leftover chicken and ham.
Chicken Cordon Bleu Stromboli
Yield: 4-6 servings
1 loaf (1 lb.) frozen bread dough, thawed
2 to 3 cups cooked, chopped chicken
1 to 1-1/2 cups chopped ham
1 cup shredded Swiss cheese
1/4 cup Dijon mustard
Preheat oven to 375 degrees F. Grease a large baking sheet and set aside.
On a lightly floured surface, roll out bread dough into a 14x10 rectangle. Top with chicken, ham, cheese and mustard. Roll up jelly-roll style from the long side and pinch seams to seal. Carefully transfer to the greased baking sheet, seam-side down and tuck ends under. Cover and let rise about 15-20 minutes.
Bake in preheated oven for 25-30 minutes or until golden brown.
Remove from oven and slice. Serve!