Cordon Bleu Stromboli Recipe

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In Madison, Minnesota, Diane Schuelke gets the taste of chicken cordon bleu without all the work. She rolls Swiss cheese and deli meats into a swirled sandwich loaf that bakes to a golden brown. "My entire gang looks forward to this dinner," she shares.
TOTAL TIME: Prep: 15 min. + rising Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 loaf (1 pound) frozen bread dough, thawed
  • 2 tablespoons butter, softened
  • 8 ounces thinly sliced deli ham
  • 1/2 cup shredded Swiss cheese
  • 5 ounces thinly sliced deli chicken breast

Nutritional Facts

1 serving (1 slice) equals 365 calories, 14 g fat (4 g saturated fat), 40 mg cholesterol, 1,216 mg sodium, 40 g carbohydrate, 2 g fiber, 22 g protein.

Directions

  1. On a lightly floured surface, roll dough into a 10-in. x 8-in. rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
  2. Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350° for 25-30 minutes or until golden brown. Refrigerate leftovers. Yield: 6 servings.
Originally published as Cordon Bleu Stromboli in Quick Cooking November/December 2001, p10

Nutritional Facts

1 serving (1 slice) equals 365 calories, 14 g fat (4 g saturated fat), 40 mg cholesterol, 1,216 mg sodium, 40 g carbohydrate, 2 g fiber, 22 g protein.

Reviews for Cordon Bleu Stromboli

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   (2)
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5 Star
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MY REVIEW
Reviewed May. 2, 2013

"This recipe is a winner. It is easy to prepare and tastes delicious. Definitely 5 stars. I will make this again and again."

MY REVIEW
Reviewed Dec. 30, 2011

"I've made this very fast/easy stromboli for dinner for my family many times over the years - they love it and I love that it's so simple, yet extremely tasty. You can change it up a bit too if you want - sometimes I use ham, pepperoni slices, swiss and cheddar. Many times too I make two loaves right away so we can have leftovers the next day for lunch (or dinner again). This is a winner!"

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