Crispy Chicken Cordon Bleu Stromboli Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are ready and the oven is fully preheated to 400°F (200°C). Bring the pizza dough to room temperature to prevent it from tearing during the rolling process.

Have a baking sheet lined with parchment paper ready to go. If using leftover chicken, ensure it is shredded and at room temperature for the best results. Keep all your tools, such as the rolling pin and pastry brush, within easy reach on your workspace.

Instructions

Dough Preparation

1. 1Prepare the Dough and Fillings
   Preheat the oven to 400°F (200°C). Roll out the pizza dough on a sheet of parchment paper into a large rectangle. Layer the slices of ham evenly over the dough, leaving a small border at the edges. Spread the shredded cooked chicken over the ham, followed by an even layer of shredded swiss and mozzarella cheese.
   Look for dough is rolled into an even rectangle
   Tip Ensure the dough is not too thin to prevent tearing during the rolling process.

The dough should be rolled out into a smooth, even rectangle. Ensure there are no thin spots that might tear when you add the filling. The ham and chicken should be spread evenly to ensure a consistent flavor in every single bite. Check that you have left enough room at the edges to fold and seal the dough securely later.

Rolling and Seasoning

2. 2Roll and Season
   Carefully roll the dough into a tight log, ensuring the seam side is facing down on the baking sheet. In a small bowl, whisk together the melted butter, dried herbs, and garlic powder. Brush the exterior of the stromboli generously with the herb-garlic butter mixture, then sprinkle with the grated parmesan cheese.
   Look for stromboli is sealed and evenly coated with butter
   Tip Seal the ends of the dough tightly to keep the cheese inside while baking.

The log should be rolled tightly, with the seam side firmly pressed against the baking sheet. The exterior should be brushed evenly with the herb-garlic butter mixture, ensuring the entire surface is covered for maximum flavor.

The parmesan cheese should be sprinkled uniformly over the top, creating a consistent coating that will brown beautifully in the oven.

Baking

3. 3Bake to Perfection
   Place the baking sheet in the oven and bake for 20 to 25 minutes until the dough is golden brown and the cheese is fully melted. Ensure the internal temperature of the chicken filling reaches at least 165°F (74°C). Remove from the oven and let the stromboli rest for at least 5 minutes before slicing.
   Look for crust is golden brown and cheese is bubbling
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Letting the stromboli rest helps the cheese set slightly for cleaner slicing.

The stromboli should be a uniform golden brown color, and you should hear the cheese sizzling inside. The crust should feel crisp and firm. Use a thermometer to check the temperature of the chicken filling. Ensure it has reached 165°F (74°C) before taking it out of the oven to rest on the counter for at least 5 minutes.

Common mistakes

A common mistake is overfilling the stromboli, which can cause the dough to burst during baking. Aim for a balanced layer of ingredients, keeping them away from the very edges to ensure a tight seal.

Another error is failing to seal the seams properly; pinch the edges of the dough firmly to keep the filling secure. Finally, avoid cutting the stromboli immediately after removing it from the oven, as the steam and molten cheese need a moment to settle.

How to tell it’s done

The stromboli is done when the outer crust is a deep golden brown and feels firm to the touch. The cheese should be bubbling and slightly oozing from the sides. Most importantly, the internal temperature of the chicken filling must reach at least 165°F (74°C) to ensure it is cooked through.

Allow the stromboli to rest for at least 5 minutes before slicing, as this helps the internal filling to stabilize and prevents the cheese from running out immediately.

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