This Chicken Cordon Bleu Stromboli is a quick and easy weeknight meal when you’re craving something different but tasty! Great for game day!
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Chicken Cordon Bleu Stromboli
For those not in the know, strombolis are a little like Italian burritos! You generally roll cold cuts, cheese, and other goodies inside bread dough and bake it. The results? A delicious meal that’s amazing for lunch, dinner, or even brunch!! I’ve even had mini stromboli slices as snacks … don’t tell anyone.😉
Strombolis don’t come from Italy, from what I’ve read. They’re an Italian-American invention! And in the spirit of American fusion food, I wanted to share with you my Chicken Cordon Bleu Stromboli today. Chicken Cordon Bleu involves breading and baking or frying cheese inside of chicken! Cordon Bleu can also use ham or veal. You tend to see it served with mustard, too.
So we’re putting all the ingredients of a Chicken Cordon Bleu inside of a stromboli. It’s something I didn’t know would work, but y’all, it does. In this recipe, we’ll even include a bit of mustard inside the stromboli with the ham, cheese, and chicken! It’s amazing!!
If you need a new recipe for game day, this is your recipe! It’s so simple and filling – great for snacking on during game day!
I’m always looking for efficient and economical dishes that reuse food I already have, and this is one of those recipes that just worked out! I’m so glad it came out well, and I’m sure you’ll love it. Enjoy!
Stromboli Recipe: Ingredients & Equipment
For this Chicken Cordon Bleu Stromboli, you’ll need …
- bread dough – I usually get the frozen type and thaw it out for this, but you can make something homemade, too. You’ll need a loaf!
- ham and chicken – chopped and cooked. Use leftovers if you have them for a fantastic economical dinner! You can even throw breaded chicken strips into your stromboli, they still taste good reused like this!
- swiss cheese – the perfect cheese to pair with ham and chicken, especially in a stromboli.
- dijon mustard – for extra flavor!! The standard chicken cordon bleu condiment. You’ll put this in the stromboli but you may want some as a dipping sauce too.
- baking sheet – where you’ll bake your stromboli, of course!
- floured surface – you’ll assemble your stromboli here and transfer them over to the baking sheet.
NOTE: While the recipe says to eat it right away (that is to say, hot), you can also eat it at room temperature. Still very good!
Chicken Cordon Bleu Stromboli: FAQs
About forty-five minutes. You’ll need 10 minutes to assemble the ingredients, thirty minutes to bake the stromboli and about five minutes of letting it rest before slicing into it and enjoying!
Enough to serve about 4-6 people, depending on portion size!
Yes! Lots of people go full Italian and use unbaked pizza crust to make stromboli. Yum!
Not necessary here, but if you want it to look beautiful and brown when you’re done, go for it!
Provolone is good, as well as parmesan. I imagine mozzarella would be tasty, too. Any Italian cheese!
It is and it isn’t. Honestly, it’s what makes it a Chicken Cordon Bleu Stromboli, in my opinion. However, you can leave it out, and you don’t have to use it as a dipping sauce. Some folks in my family love ranch inside the stromboli instead!
Canadian bacon is tasty too!
Other recipes you may enjoy
- 1 loaf (1 pound) 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
- Preheat the oven to 375°F. Grease a large baking sheet and set it aside.
- On a lightly floured surface, roll out the bread dough into a 14x10 rectangle. Spread the Dijon mustard down the middle of the bread the long way, 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 the 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!
- You can use pizza dough in place of the bread dough if you prefer.
- I don't use an egg wash for this recipe but you can if you want to. It will make your stromboli a nice and shiny golden brown color.
- Not a fan of Swiss cheese? Provolone is good, as well as Parmesan. I imagine mozzarella would be tasty, too. Any Italian cheese!!
- Dijon mustard is what makes this recipe for Chicken Cordon Bleu Stromboli, in my opinion. However, you can leave it out, and you don’t have to use it as a dipping sauce. Some folks in my family love Ranch dressing inside of the stromboli instead!!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 127mgSodium: 869mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 34g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on May 22, 2012. Updated on June 29, 2022.