Chicken Cordon Bleu Stromboli

One of Jon’s favorite meals his mom makes is ham and cheese Stromboli. He and his brothers have been known to fight over this dish.

Basically Stromboli is a bread type dough that is topped with meat and cheeses of some sort, then rolled and baked. It gets cut into slices, resembling a pinwheel shape.

I wanted to try to use something other than bread dough for my own version. I decided on using pre-made puff pastry that can be easily found in the frozen food department. The result was absolutely outstanding! The dough was so flakey and had such a great buttery flavor to it. I’ll never make Stromboli any other way now.

stromboli

For this recipe, we made a Chicken Cordon Bleu Stromboli.

Ingredients:
2 sheets frozen puff pastry, thawed, but still cold
2 cups cooked, shredded rotisserie chicken
1 cup chopped Canadian bacon or ham
1 cup shredded Swiss cheese
About ¼ cup honey Dijon mustard (as recipe follows)

Egg Wash:

1 egg beaten with 1 tbsp water

Honey Dijon Mustard:
Ingredients:
2 tbsp Dijon mustard
1 tbsp honey
1 tsp mayonnaise
1 tsp yellow mustard
¼ tsp Worcestershire sauce
¼ tsp ground black pepper

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Combine all of the ingredients together in a small mixing bowl. Whisk to combine.

 

Directions for Stromboli assembly:

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Lay the first sheet of puff pastry out onto a lightly floured surface. Use a rolling pin to roll out the sheet just a little more. This will also help to close the perforated lines some.

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Next, spread out 2 tbsp of the honey mustard onto the puff pastry sheet.

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Layer the chicken, Canadian bacon, and cheese on top of the honey mustard.

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Roll up the dough.

Place the Stromboli onto a greased baking sheet, seam side down.

Repeat for second sheet of puff pastry.

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Brush each roll of Stromboli with the egg wash.

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Bake on 375 degrees Fahrenheit for 20-30 minutes or until golden brown. Rotate the baking sheet 180 degrees halfway through baking.

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Allow the Stromboli to cool.

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Transfer to a cutting board and cut each Stromboli roll into eight slices.

stromboli
Recipe without photos:

Ingredients:
2 sheets frozen puff pastry, thawed, but still cold
2 cups cooked, shredded rotisserie chicken
1 cup chopped Canadian bacon or ham
1 cup shredded Swiss cheese
About ¼ cup honey Dijon mustard (as recipe follows)

Egg Wash:

1 egg beaten with 1 tbsp water

Honey Dijon Mustard:
Ingredients:
2 tbsp Dijon mustard
1 tbsp honey
1 tsp mayonnaise
1 tsp yellow mustard
¼ tsp Worcestershire sauce
¼ tsp ground black pepper

Combine all of the ingredients together in a small mixing bowl. Whisk to combine.

Directions for Stromboli assembly:

Lay the first sheet of puff pastry out onto a lightly floured surface. Use a rolling pin to roll out the sheet just a little more. This will also help to close the perforated lines some.

Next, spread out 2 tbsp of the honey mustard onto the puff pastry sheet. Layer the chicken, Canadian bacon, and cheese on top of the honey mustard. Roll up the dough. Repeat for second sheet of puff pastry.

Place each Stromboli onto a greased baking sheet, seam side down. Brush each roll of Stromboli with the egg wash.

Bake on 375 degrees Fahrenheit for 20-30 minutes or until golden brown. Rotate the baking sheet 180 degrees halfway through baking. Allow the Stromboli to cool. Transfer to a cutting board and cut each Stromboli roll into eight slices.

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