Chicken Stromboli (Print Version)
# Ingredients:
→ Dough & Base
01 -
1 loaf frozen bread dough, thawed (1 pound)
02 -
1/4 cup Dijon mustard
→ Filling
03 -
2 to 3 cups cooked, chopped chicken
04 -
1 to 1 1/2 cups chopped ham
05 -
1 cup shredded Swiss cheese
# Instructions:
01 -
Preheat the oven to 375°F. Lightly grease a large baking sheet and set it aside.
02 -
On a floured surface, roll out the thawed bread dough into a rectangle (about 14x10 inches).
03 -
Spread Dijon mustard along the center of the dough, leaving a 1-inch border at both ends. Evenly layer the chopped chicken, ham, and shredded cheese over the mustard.
04 -
Starting from the long side, roll the dough tightly jelly-roll style. Pinch the seams closed and carefully transfer the stromboli, seam-side down, onto the greased baking sheet. Tuck the ends under.
05 -
Cover loosely and let it rest for 15-20 minutes to rise slightly.
06 -
Place in the preheated oven and bake for 25-30 minutes until the crust is golden brown.
07 -
Remove from the oven and let it cool for 5 minutes before slicing. Serve warm.
# Notes:
01 -
You can swap the bread dough for pizza dough if you prefer a different texture.
02 -
Egg wash is optional but will give the stromboli a glossy, golden-brown finish.
03 -
Not a fan of Swiss cheese? Try provolone, Parmesan, or mozzarella.
04 -
For a different twist, swap the Dijon mustard with ranch dressing inside the stromboli.