Cordon Bleu Stromboli

"This is an easy-to-make dinner or lunch sandwich that looks and tastes great. It is from Quick Cooking magazine and is credited to Diane Schuelke."
 
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photo by coconutcream photo by coconutcream
photo by coconutcream
photo by PSU Lioness photo by PSU Lioness
photo by PSU Lioness photo by PSU Lioness
photo by Chris from Kansas photo by Chris from Kansas
photo by Chris from Kansas photo by Chris from Kansas
Ready In:
1hr
Ingredients:
5
Serves:
6
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ingredients

  • 1 lb loaf frozen bread dough, thawed
  • 2 tablespoons butter (optional) or 2 tablespoons margarine, softened
  • 8 ounces thinly sliced deli ham
  • 1 cup shredded swiss cheese
  • 5 ounces thinly sliced roasted deli chicken
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directions

  • 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.
  • Place seam side down on a greased baking sheet.
  • Cover and let rise for 20 minute.
  • Bake at 375 for 25-30 minutes or until golden brown.
  • Refrigerate leftovers.

Questions & Replies

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Reviews

  1. MinnMomof2
    HA! That's my mom! (Diane) It was funny when we saw this in the cookbook as we are MUCh more simple than that!! We simply use bread dough, left over chicken, ham, and what ever cheese is on hand. Then we simply bring the sides together and seal the ends then bake. It's a GREAT way to use up leftovers!!
     
  2. PSU Lioness
    This was the recipe that my husband picked for our weekly dinner menu and it will definitely be made again! The only change that I made to the recipe was that I added mild banana peppers. The hardest part of making this recipe was getting the dough to roll out into the 10x8 square. We also made another stromboli with turkey and cheddar but the Cordon Blue boli was leaps and bounds more delicious than the turkey boli. I took the advice of other reviewers and I baked both bolis on a metal cookie sheet at 400 for 30 minutes and I had no problems with the inside being doughy. This fed our family of 5 (including a toddler) and we had about a quarter boli of each kind leftover. Thank you for posting.
     
  3. MamaRa
    This was excellent! I used frozen pizza dough instead and it worked beautiful. I think next time I will serve it with marinara sauce?
     
  4. Kisha
    This was very good. Even my picky 3 year old ate her piece. Thank you for the recipe!
     
  5. Erin R.
    Delicious. I made these for a family dinner last night and we plowed through all but the very end of one log. I baked them on a pizza stone for 30 minutes so they had a nice, crisp bottom crust. I made one exactly as directed, and for the other one I used pumpernickel dough and layered in some sauerkraut. Great Scott! What a discovery this is. I can't wait to make it again. Thanks, Chris.
     
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RECIPE SUBMITTED BY

<p>I live in the Kansas City area and have many hobbies including cooking, reading and spending time with my husband and two children who are very active in sports now. I also have an eBay business which is a fun hobby that makes a little extra money! My interest in cooking focuses on making healthy dishes that are more satisfying than the higher fat and higher sugar versions. If I had a month off with no responsibilities, I would spend it at a luxury spa. <br /> <br /></p>
 
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