Chicken Cordon Bleu Stromboli (Print Version)
# Ingredients:
→ Dough
01 -
1 loaf (approximately 450 g) frozen bread dough, thawed
→ Filling
02 -
60 ml Dijon mustard
03 -
425–570 g cooked chicken, chopped
04 -
115–170 g ham, chopped
05 -
100 g Swiss cheese, shredded
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a large baking sheet and set aside.
02 -
On a lightly floured surface, roll the thawed bread dough into a 35 x 25 cm rectangle.
03 -
Spread the Dijon mustard lengthwise along the centre of the dough, leaving a 2.5 cm border on both ends. Evenly distribute chopped chicken, ham, and shredded Swiss cheese over the mustard.
04 -
Roll up the dough tightly from the long side, jelly-roll style. Pinch the seams and ends securely to seal, tucking the ends underneath. Carefully transfer the rolled dough to the prepared baking sheet, seam side down.
05 -
Cover the Stromboli lightly and let it rise for 15–20 minutes at room temperature.
06 -
Bake in the preheated oven for 25–30 minutes, or until the bread is golden brown.
07 -
Remove from the oven and allow to cool for 5 minutes before slicing and serving.
# Notes:
01 -
Pizza dough may be substituted for bread dough if preferred.
02 -
Brushing with egg wash before baking yields a shiny, golden crust, though it is optional.
03 -
Swiss cheese may be replaced with provolone, Parmesan, mozzarella, or other Italian cheeses.
04 -
Dijon mustard provides classic flavour, but ranch dressing can be used as an alternative filling.