Ingredients
Scale
- 1 lb pizza dough (store-bought or your own)
- 2 cups cooked chicken, thinly sliced or shredded
- 6 slices deli ham
- 6 slices Swiss cheese
- 2 tbsp Dijon mustard
- 2 tbsp mayonnaise (optional)
- 1 tbsp melted butter
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tbsp grated Parmesan cheese
Instructions
- Heat the oven. Preheat to 375°F (190°C). Prepare a baking sheet by lining it with parchment or lightly oiling it.
- Shape the dough. On a lightly floured counter, roll the dough into a roughly 12 × 14-inch rectangle. Keep it even but don’t stress perfection.
- Make the spread. Combine the Dijon and mayo (if you’re using it) in a small bowl. Spread this mixture across the dough, leaving about a 1-inch clean border all the way around.
- Layer the filling. Arrange the Swiss cheese slices in a single layer over the mustard spread, then add the ham and top with the cooked chicken, distributing everything evenly.
- Roll it up. Fold the short edges of the dough inward, then begin rolling from one long side into a tight log. Pinch and press the seam and the ends to seal.
- Finish the surface. Place the stromboli seam-side down on the prepared sheet. Brush the top with the melted butter, then sprinkle garlic powder, dried parsley, and grated Parmesan over the crust.
- Bake. Slide it into the oven and bake 25–30 minutes, until the crust turns a deep golden brown and the cheese inside is melted.
- Rest and slice. Let the stromboli sit about 5 minutes before cutting into slices to keep the filling from running out.
- Serve. Plate warm with a side salad or dipping sauces like honey-mustard or marinara.
Notes
Quick tip: If you’d rather avoid frying earlier, make sure your chicken is fully cooked before assembling so it finishes safely during baking. Enjoy!