Chicken Cordon Bleu Stromboli

There are some recipes that just make you feel cozy the second you start putting them together, and this Chicken Cordon Bleu Stromboli is one of them. It’s everything we love about the classic chicken cordon bleu—savory ham, creamy Swiss cheese, tender chicken, and a touch of Dijon mustard—but all rolled up inside warm, golden pizza dough. It’s like taking a comforting dinner and giving it a little party-ready makeover.

Now, I’ll admit, I have a bit of a soft spot for recipes like this. The kind you can throw together on a busy weeknight, but they still feel special enough for when company comes over. This stromboli is exactly that—family-friendly, easy to slice and share, and full of those familiar flavors we all crave. Plus, I love how flexible it is. You can swap out the cheese, use rotisserie chicken, or even make it ahead of time for stress-free cooking.

Before we dive into the details, let me just say: this isn’t just another pizza roll. This is hearty, flavorful, and impressive without being fussy. If you’ve got kids who love ham and cheese, they’ll devour it. If you’re hosting game night, it will disappear in minutes. And if you’re just craving a homemade dinner that doesn’t take hours, this stromboli is your answer.

Let’s get started on how to make it.

Ingredients You’ll Need

Here’s the simple lineup of ingredients that come together to create this savory masterpiece:

• 1 pound pizza dough, homemade or store-bought

• 1 1/2 cups cooked chicken breast, shredded or chopped

• 6 slices deli ham

• 6 slices Swiss cheese

• 2 tablespoons Dijon mustard

• 1 tablespoon melted butter

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried parsley

• Salt and pepper to taste

• All-purpose flour for rolling out dough

I love that most of these are pantry or fridge staples. And if you’ve got leftover chicken or deli meat hanging around, this recipe is a great way to use them up.

this recipe

Step 1: Prep Your Dough and Oven

The first thing you’ll want to do is get your oven nice and hot—preheat it to 400°F. While that’s warming up, line a baking sheet with parchment paper. This helps the stromboli bake evenly and makes cleanup so much easier.

On a lightly floured surface, roll out your pizza dough into a rectangle, about 10×14 inches. Don’t stress about making it perfect—just aim for an even thickness so it bakes consistently.

Step 2: Build Your Layers of Flavor

Now comes the fun part—layering! Start by spreading the Dijon mustard evenly over the dough, leaving about a one-inch border around the edges. This little border is important because it helps keep everything tucked inside once we roll it up.

Next, lay down the Swiss cheese slices so they cover the mustard. Then add the ham slices right on top. Finally, sprinkle the shredded or chopped chicken over the ham, making sure it’s distributed evenly. Give it a light seasoning with salt and pepper to bring out all the flavors.

At this point, you’ll probably be tempted to sneak a bite because the smell of the Dijon and Swiss is already mouthwatering. But trust me, it only gets better once it’s baked.

Now that we’ve got those delicious layers of chicken, ham, and cheese ready to go, it’s time for the part that makes this recipe shine—the rolling and baking. This is where your stromboli transforms from a flat rectangle of dough into a golden, cheesy loaf that’s perfect for slicing and sharing. Don’t worry, it’s much easier than it looks, and I’ll walk you through every step.

Step 3: Roll It Up

Starting with one of the long edges of your dough, carefully roll it into a log. Think of it like making cinnamon rolls—you want a nice, tight roll without squeezing out the filling. Tuck the ends under to help seal everything inside.

Place the stromboli seam-side down on your prepared baking sheet. This is important because it prevents the roll from popping open in the oven and keeps all that gooey cheese right where it belongs.

Step 4: Add the Buttery Topping

This next step gives the stromboli that irresistible golden crust. In a small bowl, mix your melted butter with the garlic powder and dried parsley. Brush it all over the top of the dough until it’s lightly coated. Not only does this add flavor, but it also helps the crust bake up beautifully golden brown.

Step 5: Cut Slits for Steam

Using a sharp knife, make a few small diagonal slits across the top of the stromboli. These little vents allow steam to escape while baking, which keeps the inside from getting soggy and helps the crust bake evenly. It also gives the finished stromboli that bakery-style look.

Step 6: Bake Until Golden

Slide the baking sheet into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the crust is golden brown and cooked through. Resist the urge to slice into it right away—let it cool for about 5 to 10 minutes. This short rest time makes it easier to cut into neat slices and gives the cheese a chance to set a little.

Serving Suggestions

This Chicken Cordon Bleu Stromboli is delicious on its own, but it really shines when paired with the right dipping sauce. Honey mustard is a classic choice and works beautifully with the Dijon inside. You could also serve it with ranch, marinara, or even a creamy garlic dip depending on what your family loves most.

Slice it into thick rounds for a hearty dinner or smaller pieces if you’re serving it as a party appetizer. Either way, it’s always a crowd-pleaser.

Helpful Tips and Variations

• Use rotisserie chicken: A store-bought rotisserie chicken makes this recipe even faster. Just shred and go.

• Switch up the cheese: If Swiss isn’t your favorite, try provolone, mozzarella, or even cheddar for a different flavor profile.

• Make ahead: Assemble the stromboli earlier in the day, cover it, and refrigerate until you’re ready to bake. Perfect for busy evenings.

• Crispier crust: Bake the stromboli on a preheated pizza stone or steel for extra crunch.

• Add veggies: For a little more flavor and texture, you can tuck in some sautéed spinach, mushrooms, or even caramelized onions along with the ham and cheese.