This elevated Chicken Cordon Bleu Stromboli combines tender roasted chicken, thinly sliced prosciutto, and creamy Gruyère cheese, wrapped in golden, flaky pizza dough. Subtle Dijon-herb layers and a Parmesan-garlic crust make this a showstopper for dinner parties or an indulgent weeknight treat.

Ingredients

• 1 lb store-bought pizza dough
• 2 cups rotisserie chicken, shredded
• 6 slices prosciutto (or high-quality deli ham)
• 6 slices Gruyère cheese (Swiss optional)
• 2 Tablespoon Dijon mustard
• 1 Tablespoon mayonnaise (optional)
• 1 Tablespoon melted butter
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper, freshly ground

Preparation

1. Preheat Oven: Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Prepare Dough: Roll pizza dough into a 12×14-inch rectangle on a lightly floured surface.
3. Assemble Stromboli:
   
   • Mix Dijon mustard, mayonnaise (if using), and black pepper in a small bowl. Spread evenly over dough, leaving 1 inch from edges.
   • Layer shredded chicken, prosciutto, and Gruyère over the dough.
   • Fold in sides and roll tightly from one long edge to the other, sealing seams and ends.
4. Add Toppings: Place seam-side down on baking sheet. Brush with melted butter, then sprinkle garlic powder, parsley, and Parmesan if desired.
5. Bake: Bake 20–22 minutes until golden brown. Let cool 2–3 minutes before slicing.
6. Serve: Slice and serve warm. Optional dipping sauces: Dijon cream, honey mustard, or light marinara.