Golden Chicken Cordon Bleu Stromboli Step-by-step instructions

Before you start

Before beginning the assembly, ensure the oven is fully preheated to 400°F (200°C) to guarantee a consistent bake. Prepare a clean, floured workspace to prevent the dough from sticking, and have all filling ingredients chopped and measured for easy access.

If the chicken was stored in the refrigerator, allow it to come to room temperature for about 15 minutes before using to ensure it warms through evenly during the relatively short baking time required for the dough to turn golden.

Instructions

Dough Preparation

1. 1Prepare the Dough and Filling
   Preheat your oven to 400°F (200°C). Roll out the pizza dough on a lightly floured surface into a large rectangle. Arrange the ham slices in an even layer across the center, followed by the shredded cooked chicken and the Swiss cheese.
   Look for Dough is rolled out evenly and toppings are centered
   Tip Leave a small border around the edges to ensure the dough seals properly.

The dough should be rolled into a smooth, even rectangle without any thin spots that could tear. Ensure the surface is lightly floured to allow for easy rolling and transferring to the baking sheet. The ingredients should be arranged neatly in the center, leaving enough space around the edges to create a secure seal that will hold the filling inside during the baking process.

Rolling and Coating

2. 2Roll and Brush
   Carefully roll the dough into a tight log, tucking in the ends to keep the filling inside. Place the log seam-side down on a baking sheet. Whisk together the melted butter and dried herbs, then brush this mixture generously over the exterior of the dough.
   Look for Dough is securely rolled and brushed with butter
   Tip Use a pastry brush for an even coating that ensures a beautiful golden crust.

The log should be rolled tightly to keep the layers intact and the filling compact. Once placed on the baking sheet, the exterior should be evenly coated with the herb butter mixture to encourage browning.

Check that the seam is placed firmly against the baking sheet to prevent it from opening during the rise. The log should look compact, uniform, and well-sealed, ready for the heat of the oven.

Final Baking

3. 3Bake to Perfection
   Bake in the preheated oven until the crust is deep golden brown and the internal temperature of the chicken filling reaches 165°F (74°C). Allow the stromboli to rest on the baking sheet for five minutes before slicing into thick pieces to serve.
   Look for Crust is golden brown and cheese is bubbling
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Wait for the resting period to prevent the cheese from spilling out when cut.

The stromboli is ready when the crust has a rich golden-brown hue and emits a fragrant, savory aroma. The cheese should be visibly melted and combined with the chicken and ham. If the crust browns too quickly before the center is hot, loosely cover the top with aluminum foil. Once finished, the stromboli should feel firm to the touch and sound slightly hollow when tapped lightly.

Common mistakes

A common mistake is overfilling the dough, which can lead to leaks and an uneven bake. Keep the filling centered to ensure the edges can be sealed tightly. Another error is failing to seal the seams properly, which allows steam to escape and cheese to run out.

Additionally, ensure the oven is at the correct temperature before starting; if the oven is not hot enough, the dough may become tough or soggy rather than light and crispy as intended by this recipe.

How to tell it’s done

The stromboli is done when the outer crust is a deep, uniform golden-brown color and the interior is hot throughout. Use a kitchen thermometer to verify that the chicken filling has reached an internal temperature of at least 165°F (74°C).

The cheese should be completely melted and slightly bubbling at the edges. Allowing the stromboli to rest for five minutes is crucial, as this lets the filling settle, making it much easier to slice without the contents falling out.

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