Chicken Cordon Bleu Stromboli
If chicken cordon bleu and Stromboli had a baby, this would be it. Serve with jarred Alfredo sauce, homemade Alfredo sauce or classic Mornay sauce on the side if desired. —Cynthia Gerken, Naples, Florida
Ingredients
- 1 tube (13.8 ounces) refrigerated pizza crust
- 4 thin slices deli ham
- 1-1/2 cups shredded cooked chicken
- 6 slices Swiss cheese
- 1 tablespoon butter, melted
- Roasted garlic Alfredo sauce, optional
Reviews
This is a very easy and delicious recipe. I used ground chicken instead of shredded chicken and I used marinara sauce to dip into, instead of Alfredo sauce. I will be making this again.
Easy and delicious! My husband and I really enjoyed this. The Alfredo sauce did not appeal to me. I decided to go with another reviewers suggestion to add mustard. Yum!
This recipe is great way to use leftover chicken. I doubled the recipe and made my own crust
My kids even ate this, wow! I made my own dough using a little quick yeast roll recipe. Saved it in my recipe box to make again someday.
I love all of this! Wan to be a taste tester!!
Made this for dinner tonight, was great, loved the flavor of the cut with the chicken and ham. Recipe could be very versatile, with pepperoni, mozzarella, and italian sausage, or corned beef, sauerkraut, and Swiss cheese. Definitely a keeper.
This is so easy to make and tastes delicious. The only change I made was to use Canadian bacon instead of ham because I had some in the refrigerator. I served it with a jarred white garlic pizza sauce I simply heated up. To round out the meal I made a fresh tomato and arugula salad. I shared this recipe with both my daughters. It's a keeper.
My family loves chicken cordon bleu and stromboli. This is a perfect combination of the two. I increased the amount of ham to 8 slices and served with alfredo sauce as mentioned. All in all..... it is a quick, easy and delicious meal!
wow! we loved this! had company for the weekend served these wouldnt change a thing! deb P VFE
My 4-star review is "It was surprisingly quick and easy, and turned out a very professional-looking, tasty entree. I recommend choosing a flavorful ham and a mild swiss cheese. The dough was fully cooked, but only just -- if the chicken you use is very moist, I'd recommend just wrapping the dough around the filling, rather than jelly-roll style with dough in the middle. Volunteer Field Editor"