Kiddo is a fan of Chicken Cordon Bleu, as am I. Hubby, not so much. He’d rather eat thighs than breasts. He’s not a fan of cheese stuffed into chicken, but he does like a ham and cheese sandwich. Go figure.
What is Chicken Cordon Bleu but a chicken, ham and cheese sandwich without the bread. Okay, so maybe you can’t classify something as a sandwich if there’s no bread involved. But we could take that same concept and wrap it in Pizza Crust for a delicious Cordon Bleu Stromboli.
What a great way to start a sizzling new month – Stromboli, a little wine and a crisp salad. Light, yet oh so satisfying and bursting with flavor.
Chicken Cordon Bleu Stromboli
2 boneless Chicken Breasts
1 tablespoon Italian Seasoning
1 tablespoons Olive Oil
1 (13.8 oz) tube Refrigerated Pizza Crust
4 thin slices Deli Ham
6 slices Swiss cheese
1 tablespoon butter, melted
1 jar Roasted Garlic Alfredo Sauce
Slice chicken breast thin slices. Season with Italian Seasoning, set aside.
Warm olive oil in a large skillet over medium heat. Cook chicken; turning once until cooked through, about 8 minutes. Remove from skillet, let cool. Shred chicken and set aside.
Heat oven to 400-degrees. Unroll pizza dough onto a baking sheet. Layer with ham, shredded chicken and cheese to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with melted butter.
Bake until crust is dark golden brown, about 20 minutes. Let stand 5 minutes.
Meanwhile, warm Alfredo sauce. When ready to serve, slice Stromboli and serve with Alfredo sauce for dipping. This is perfect with a crisp, cold wine and a simple summer salad.