Chicken Cordon Bleu Stromboli - (Free Recipe below)


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Ckncorbltwst - Recipe
1.00 LBS
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Here's what I do...

Pizza Dough

  • 4-1/2 Cups COLD Flour (Measure flour and let it chill in the refrigerator for 1 hour or more)
  • 1 large Pinch Salt
  • 1 tsp Instant (quick rise) Yeast
  • 1/4 Cup Olive Oil
  • 1-3/4 Cups COLD Water (measure the water, then add ice cubes for a few minutes, remove ice, or measure and put in the fridge for a few hours... Colder the better)
Cooking Directions
  1. OK, did you read the 2 COLD ingredients. Takes an extra hour or two of planning, I measure the water and the flour and pop them in the fridge for a couple hours to get cold. The small amount of yeast, relative to the amount of flour and the cold will make for a flat bread, almost no fermentation (rise). Just enough to soften the taste, but not make a big rise.
  2. In my pre Kitchenaid days, I mixed and kneaded this recipe in a gallon size ziplock bag. Worked great, largely I believe because of the oil in the recipe. Without that, the dough would be too sticky to mix in a bag. But this sure made clean up easy.
  3. Mix the dry ingredients first
  4. add the water and oil about a fourth of each at a time
  5. mix well until all the flour is hydrated and you form a large dough ball in your bag
  6. continue kneading for about 10 minutes, or if you use your kitchenaid, use the dough hook attachment, and allow the machine to knead for 7 minutes
  7. And now, time to divide... Generously sprinkle a work surface with flour. Also, prepare 4 ziplock sandwich size bags (bigger works fine as well) by spraying the insides of them with spray canola oil.
  8. Plop the dough ball into the flour and coat well. Divide into 4 equal parts (or fewer if you know you are making larger pizzas). Put each dough ball into a prepared ziplock bag and refrigerate at least 6 hours, and preferably overnight.
Once you have the dough, the rest is a simple matter of layers, rolling a baking...


OK... Here's what I did...

Chicken Cordon Blue Pizza Roll Up

  • 1 Ball Pizza Dough
  • 1/2 Pound Thin Sliced Deli Ham
  • 1/2 pound Thin Sliced Deli Chicken
  • 1/2 Pound Sliced Swiss Cheese
  • 1/4 Cup Yellow Deli Mustard
  • 1 Large Egg (Beaten for egg wash)
  • 2 TBS Herbes de Provence
Cooking Directions
  1. Pre-heat oven to 350 degrees
  2. Stretch the ball of dough into a rectangle, on a floured surface, continue to roll out the dough until you have a rectangle about a foot and a half wide bu a foot tall.
  3. Layer the sliced Cheese, Ham and Chicken lunch meat and drizzles of the Deli Mustard, leaving the top 1/4th of the rectangle empty.
  4. Starting from the bottom, roll up the dough to form a tight log shape.
  5. Pinch the edges, sides, any seams.
  6. Use the beaten egg and a pastry brush to "wash" or coat the log. Especially the seams and the top.
  7. Sprinkle the herbs on the top, using a knife point, make several slits in the log to release steam.
  8. Bake for 45 minutes until the outside of the log is a golden toasted brown color.
  9. Allow to cool for at least 30 minutes before slicing to serve warm
  10. Or chill overnight in the refrigerator and then slice for a cold sandwich... And ENJOY!