Chicken Cordon Bleu Stromboli is one of those ideas born out of an “I wonder how this would taste”. It’s a great way to use up leftovers!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Chicken Cordon Bleu Stromboli
Chicken Cordon Bleu Stromboli
Yield:
4-6
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
1 hour
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.
Ingredients
- 1 loaf (1 lb.) frozen bread dough, thawed
- 1/4 cup Dijon mustard
- 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
Instructions
- 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. Spread the Dijon mustard down the middle of the bread the long-ways, leaving about 1-inch on both ends. Top evenly with chicken, ham, and cheese. 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 for about 15-20 minutes.
- Bake in preheated oven for 25-30 minutes or until golden brown.
- Remove from oven. Allow the bread to cool 5 minutes before slicing and serving!
Nutrition Information:
Amount Per Serving: Calories: 735Total Fat: 32gSaturated Fat: 12gCholesterol: 132mgSodium: 1683mgFiber: 4gSugar: 1gProtein: 46g
Originally published on May 22, 2012. Updated on April 20, 2021.
this looks AHHHHMazing! I love stromboli and this is a great twist! Thank you
Thank you Lauren 🙂
MMMMMMM! This looks like something I would Thank you for sharing on Thursday's Treasures Week 35. Hope to see you again next Thursday. <3 and hugs! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-35.htmlmake!
Thanks for stopping by Debi 🙂
Hi Jamie,
What an awesome meal, this looks delicious! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks Miz Helen!
Love this, so smart! I'm always looking for new ways to use leftovers, can't wait to try this. Thanks for sharing!
Thank you for stopping by Joan! We use up a lot of our leftovers in things like stromboli – you can put almost anything in them and kids love them!
What a great combination cordon bleu and stromboli… genius. Please share this on my foodie friday party today.
Thanks for the invite Diane 🙂
looks so yummy! Come link this to the French party on Monday!
Xo
Frenchy
http://lechateaudesfleurs.blogspot.com/
Thank you for the invite Isabelle, I dropped by and linked up!
That looks so delicious!
Thank you Nicole 🙂
this looks heavenly! Thanks for linking up to foodie friday
No problem, Adelina! Thanks for dropping by 🙂
Fun and tasty idea. Thanks for sharing.
Stopping by from Freedom Fridays.
Thank you for taking the time to stop by and comment MM 🙂
You made it sound so easy and, of course I love stromboli. Thank you for sharing this at Freedom Fridays. Hope you weekend is marvelous:)
Thanks Evelyn 🙂 Hope y'all had a fantastic Memorial Day weekend!
Good idea. I'm going to have to try that sometime.
It's so yummy, Whitney. 🙂 I'd love to hear back when you do make it!
Jamie, I have yet to try a Stromboli, but I will now. Thanks for sharing 🙂
It's a nice change of pace to our usual pizza. Just like pizza, you can put most anything in it. 🙂
Great idea to put this classic recipe in a wrap. Thanks for sharing it on foodie friday.
Thanks for stopping by Diane. Looking forward to next week!
Yummy! Sounds amazing. Pinning.
Thanks, Terry! I hope you enjoy it 🙂
Just stopping by to let you know I've featured this recipe on today's link party http://homemaidsimple.blogspot.com/2012/06/foodie-friday-cake-pan-pizzas-linky.html
Thanks for the feature Adelina 🙂
Another great ham dish. Fantastic that you linked it in to Food on Friday. Cheers