This Chicken Cordon Bleu Stromboli is a fun, savory twist on a classic favorite, wrapping crispy chicken, savory turkey ham, and melted cheese inside a golden pizza crust. It is an incredibly satisfying meal that brings all the flavors of the traditional dish into an easy-to-eat stuffed bread.
With a creamy Ranch base and a perfectly braided crust, this stromboli makes for an impressive yet simple weeknight dinner that the whole family will devour.
Recipe Details
- Flavor: This dish combines the salty richness of turkey ham and provolone with the savory crunch of fried chicken strips, all balanced by the zesty tang of Ranch dressing.
- Texture: You get a wonderful contrast between the soft, golden-brown dough, the gooey melted cheese, and the crispy exterior of the pan-fried chicken strips.
- Time: The recipe requires a quick pan-fry for the chicken and about 15-20 minutes of baking time, making it ready in under an hour.
- Difficulty: Intermediate. While the assembly is straightforward, the braiding technique adds a fun, slightly more technical element that looks professional.
What You’ll Need
To make this stromboli, you will need a fresh store-bought or homemade pizza dough as your base. The filling consists of crispy breaded chicken strips, slices of turkey ham, and provolone cheese, all brought together with a layer of creamy Ranch dressing.
Ingredient Notes
- Chicken Strips – This recipe uses Tyson Crispy Chicken Strips. Pan-frying them before baking ensures they stay crunchy inside the dough.
- Pizza Dough – Use a fresh, ready-to-use dough found in the refrigerated section of your grocery store or a homemade batch.
- Turkey Ham – Thin slices of turkey ham provide that classic savory flavor without being too heavy.
- Ranch Dressing – This acts as the sauce for the inside of the stromboli and serves as a delicious dipping sauce on the side.
- Provolone Cheese – This mild cheese melts beautifully and complements the other flavors without overpowering them.
Add-ins and Substitutions
- Cheese: While provolone is excellent for melting, you could substitute Swiss cheese if you want a flavor profile closer to a traditional Cordon Bleu.
- Herbs: Adding a sprinkle of dried oregano or garlic powder to the egg wash can add extra flavor to the crust.
- Dough: If you cannot find fresh pizza dough, a refrigerated crescent dough sheet can work, though the texture will be flakier and less chewy.
How to Make Chicken Cordon Bleu Stromboli
Prep and Crisp the Chicken
- Preheat. Start by preheating your oven to 400 degrees F. If you are using a pizza stone, make sure it is in the oven so it can get hot.
- Crisp the chicken. Heat the olive oil in a large saute pan over high heat. Place the chicken strips in the hot oil and cook for about 2 minutes on each side. You want them just long enough to crisp up the coating. Remove them from the heat and set aside.
Assemble the Stromboli
- Roll the dough. Roll your pizza dough out on a sheet of parchment paper into a rectangle shape, approximately 11 x 13 inches.
- Add sauce. Spread the Ranch dressing evenly over the surface of the dough.
- Layer fillings. Place the crisped chicken strips on the rolled-out dough, making a single row down the center lengthwise. Evenly distribute the turkey ham over the chicken, and then place the provolone cheese over the ham.
Braid and Bake
- Cut strips. To create the braid, cut the dough on each side of the filling into 1-inch strips. Make sure you have the same number of strips on both sides.
- Fold. Starting on one end, fold the top piece of dough over the filling first. Then, bring the strips from each side over the center in a criss-cross pattern, one strip at a time, alternating left and right.
- Secure. As you get to the other end, fold the bottom end up and finish with the final 1-2 strips to secure everything in place.
- Bake. Brush the top of the dough with the beaten egg wash. Use a pizza peel to transfer the stromboli (keeping it on the parchment paper) onto the hot stone in the oven. Pro Tip: Using a preheated stone ensures the bottom crust gets crispy rather than soggy.
- Cool and Serve. Bake for 15 – 20 minutes or until the crust is a deep golden brown. Serve warm with extra Ranch dressing and garnish with chopped fresh Italian parsley.
Recipe Tips
- Use the Parchment: Keeping the stromboli on the parchment paper when transferring it to the stone makes the process much easier and prevents sticking.
- Don’t Overfill: Keep the filling concentrated in the center so you have enough dough on the sides to stretch and braid over the top.
- Crisp the Chicken: Do not skip the pan-frying step. Since the bake time is short, this step ensures the chicken is hot and the breading is nice and crispy inside the soft dough.
FAQs
Can I use a baking sheet instead of a stone? Yes, if you don’t have a pizza stone, you can bake this on a regular baking sheet. The bottom crust might be slightly softer, but it will still be delicious.
How do I store leftovers? Store leftover stromboli in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or toaster oven to crisp the crust back up.
Can I make this ahead of time? It is best baked fresh, but you can assemble the braid on the parchment paper and keep it refrigerated for up to 2 hours before baking. Brush with the egg wash right before it goes into the oven.
Serving Suggestions
- Green Salad: A crisp garden salad with vinaigrette cuts through the richness of the cheese and dough.
- Vegetables: Roasted broccoli or green beans make excellent nutritious sides.
- Soup: Serve alongside a bowl of tomato soup for a comforting meal.
Make This Recipe in Advance
You can fry the chicken strips ahead of time and store them in the fridge until you are ready to assemble. However, for the best dough texture, assemble the stromboli just before you plan to bake it.
Print
Chicken Cordon Bleu Stromboli
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Chicken Cordon Bleu Stromboli wraps crispy fried chicken strips, savory turkey ham, and melted provolone cheese inside a golden, braided pizza crust. Featuring a creamy Ranch dressing base instead of traditional red sauce, this easy-to-make stuffed bread offers a delicious, family-friendly twist on a classic dish that is perfect for a satisfying weeknight dinner.
Ingredients
The Filling
- 13 oz (1/2 package) Tyson Crispy Chicken Strips
- 1/4 cup olive oil
- 1 cup Ranch dressing, plus more to use as dipping sauce
- 6 thin slices of turkey ham
- 4 oz (about 4 pieces) provolone cheese
The Dough & Assembly
- 1 fresh, ready to use pizza dough
- 1 egg, beaten (for wash)
- Fresh Italian parsley, chopped (for garnish, optional)
Instructions
Step 1: Prep and Crisp
Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven now to heat up. In a large sauté pan, heat the olive oil over high heat. Add the chicken strips and cook for about 2 minutes on each side just to crisp up the coating. Remove from heat and set aside.
Step 2: Roll the Dough
Place a sheet of parchment paper on your counter. Roll the pizza dough out onto the paper into a rectangle shape, approximately 11 x 13 inches.
Step 3: Layer the Fillings
Spread the Ranch dressing evenly over the surface of the dough. Arrange the crisped chicken strips in a single row down the center of the dough lengthwise. Top the chicken evenly with the turkey ham slices, followed by the provolone cheese.
Step 4: Cut the Strips
To create the braid, cut the dough on the left and right sides of the filling into 1-inch wide strips. Ensure you have the same number of strips on both sides.
Step 5: Braid the Stromboli
Start by folding the top flap of dough over the filling. Then, fold the strips over the center in a criss-cross pattern, alternating left and right (like a braid). When you reach the bottom, fold the bottom end up and secure it with the final strips.
Step 6: Bake and Serve
Brush the top of the braided dough with the beaten egg wash. Using a pizza peel or baking sheet, transfer the stromboli (still on the parchment paper) onto the hot stone or baking sheet in the oven. Bake for 15–20 minutes until the crust is deep golden brown. Cool slightly, garnish with parsley, and serve with extra Ranch.
Notes
Dough Temperature: If your pizza dough is snapping back while rolling, let it sit at room temperature for 10-15 minutes to relax the gluten before trying again.
Avoid Sogginess: To ensure a crisp bottom crust, do not overload the stromboli with too much extra ranch inside; serve the bulk of the dressing on the side for dipping.
Reheating: To restore the crunch to leftovers, reheat slices in an oven or toaster oven at 350°F rather than using a microwave, which can make the bread chewy.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Slice
- Calories: 640
- Sugar: 4g
- Sodium: 1350mg
- Fat: 36g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg
Keywords: Chicken Cordon Bleu Stromboli, stuffed pizza bread, easy chicken dinner, savory braided bread, turkey ham recipe
