Easy Chicken Cordon Bleu Stromboli for a Crispy Cheesy Dinner Step-by-step instructions

Before you start

Before starting, ensure all ingredients are measured and ready to use. Preheat your oven to 400°F (200°C) to ensure it reaches the proper temperature before the stromboli goes in. Prepare your workspace by clearing enough room to roll and assemble comfortably.

Having the shredded chicken, ham, and cheese organized in bowls makes the assembly phase much faster and more efficient, allowing you to focus on creating a tight, secure roll that will hold its shape during the entire baking process.

Instructions

Component Preparation

1. 1Prep Filling Ingredients
   Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Measure out the cooked chicken breast, thinly sliced deli ham, and shredded Swiss cheese so the assembly components are ready for building the stromboli.
   Look for ingredients are prepped and oven is preheated
   Tip Keeping the ingredients cool makes handling and assembling much easier.

Check that the chicken is finely shredded and the deli ham is separated into thin, manageable slices. Ensure the Swiss cheese is freshly shredded for optimal melting.

Verify that the oven has reached 400°F (200°C) and the baking sheet is lined with parchment paper before proceeding to assemble.

Layering the Filling

2. 2Layer the Filling
   Spread the shredded chicken evenly across the base layer, then shingle the sliced deli ham on top. Cover the layers completely with shredded Swiss cheese, leaving clear borders along the outer margins to ensure clean folding.
   Look for meat and cheese are evenly distributed
   Tip Distribute the cheese right to the inner borders for consistent melt throughout.

The filling ingredients should be spread in an even, uniform layer across the working base. Check that a clear margin is preserved around the outer perimeter to allow for a clean closure. The layers of chicken, ham, and cheese should be compact and balanced so each slice holds together.

Baking and Resting

3. 3Top with Herbs and Bake
   Top the rolled stromboli evenly with the dried Italian herbs. Bake at 400°F (200°C) for 25 minutes until the exterior is deeply golden and the chicken filling reaches an internal temperature of at least 165°F (74°C). Rest 5 minutes before slicing.
   Look for crust is deep golden and filling is bubbling
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Use a serrated knife to slice the warm stromboli neatly without flattening it.

The stromboli should emerge with a fragrant, herb-crusted golden exterior and sizzling cheese. Confirm with an instant-read thermometer that the internal temperature reaches at least 165°F (74°C). Allow it to rest for a full 5 minutes before slicing so the gooey cheese sets slightly.

Common mistakes

A common mistake is overstuffing, which can lead to leaks and an uneven bake. Keep the filling within the designated area to allow the seams to seal properly. Another error is failing to seal the edges firmly; take your time to secure every edge so the melting cheese remains inside the roll.

Finally, do not skip the resting period, as this is crucial for allowing the filling to stabilize, making it much easier to slice without losing all the melted cheese.

How to tell it’s done

The stromboli is done when the outer crust has achieved a deep, uniform golden-brown color and the bottom is firm to the touch. The cheese should be fully melted and visibly bubbling at the seams or ends.

Use a meat thermometer to ensure the internal temperature of the chicken filling reaches at least 165°F (74°C). The roll should feel solid and hot throughout, without any cold spots remaining in the center.

• Poultry: 165°F (74°C) in the thickest part