Chicken Cordon Bleu Stromboli with Ham and Swiss Cheese
This hearty stromboli combines the classic flavors of chicken cordon bleu in an easy-to-make bread roll. Tender deli chicken and ham are layered with mushrooms, bell peppers, and a blend of mozzarella and Swiss cheeses, then wrapped in flaky French bread dough. The honey-Dijon dressing adds a tangy sweetness that perfectly complements the savory filling. Perfect for family dinners, game day gatherings, or when you want comfort food with minimal prep work. The golden, crispy exterior gives way to a melty, flavorful interior that's sure to satisfy.
Ingredients
- 1 can refrigerated Pillsbury Original French Bread, 11 oz
- ½ cup grated Parmesan cheese
- 4 oz thinly sliced cooked deli ham
- 6 oz thinly sliced cooked deli chickenrotisserie chicken1:1basic
shred or chop before using
- 1 jar sliced mushrooms, 6-oz, drained
- 1 large green bell pepper, thinly sliced
- 4 oz shredded mozzarella cheese, 1 cup
- 6 oz shredded Swiss cheese, 1 1/2 cups
- ¼ cup purchased honey-Dijon salad dressingregular Dijon mustard1:1basic
slightly less sweet
Instructions
- 1
Heat oven to 375°F
- 2
Spray cookie sheet with butter-flavored nonstick cooking spray
- 3
Unroll dough onto sprayed cookie sheet
- 4
Press to form 14x12-inch rectangle
- 5
Reserve 2 tablespoons of the Parmesan cheese
- 6
Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end
- 7
Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing
- 8
Bring one long side of dough up and over filling, completely covering filling
- 9
Repeat with remaining long side, overlapping dough
- 10
Press edge to seal
- 11
Fold ends under
- 12
With sharp knife, cut 5 slits in top of dough to allow steam to escape
- 13
Sprinkle with reserved 2 tablespoons Parmesan cheese
- 14
Bake for 18 to 24 minutes or until golden brown
- 15
Cool 5 minutes
- 16
Cut into slices
Tips
Press the dough edges firmly to prevent filling from leaking out during baking.
Let the stromboli cool for 5 minutes before slicing to allow the cheese to set slightly.
Cut steam vents in the top to prevent the dough from bursting during baking.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat in 350°F oven for 10-15 minutes.
Can assemble up to 4 hours ahead and refrigerate before baking. Add 5 minutes to bake time if cold.
Serve warm, cut into thick slices. Great with marinara sauce for dipping.
Common Mistakes
Don't overfill to avoid bursting during baking.
Seal edges well to prevent filling from leaking out.
Let cool before slicing to avoid messy cuts.
Substitutions
slightly less sweet
FAQ
Can I freeze this stromboli?
Yes, wrap cooled stromboli tightly and freeze up to 3 months. Thaw overnight and reheat in 350°F oven for 15-20 minutes.
What if I don't have honey-Dijon dressing?
Mix equal parts Dijon mustard and honey, or use regular mustard with a pinch of sugar for sweetness.
Can I add other vegetables?
Yes, try spinach, roasted red peppers, or onions. Just make sure to drain excess moisture to prevent soggy dough.