Ingredients
- 1 pound pizza dough (store-bought or homemade)
- 2 cups cooked chicken breast, shredded
- 6 slices of deli ham
- 1 ½ cups shredded Swiss cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 egg, beaten (for egg wash)
- 1 tablespoon butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- Salt and pepper to taste
Feel free to swap out the Swiss cheese for your favorite cheese if you’re in the mood for a twist. Provolone or mozzarella work beautifully, too. If you’re keeping an eye on sodium, consider using low-sodium ham and cheese.
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
- In a small bowl, mix the Dijon mustard and mayonnaise until well combined. Set aside.
- Roll out the pizza dough on a lightly floured surface into a rectangle, about 10×14 inches.
- Spread the mustard-mayo mixture evenly over the dough, leaving a 1-inch border.
- Layer the shredded chicken, ham slices, and Swiss cheese evenly over the mustard mixture.
- Carefully roll the dough from one long side to the other, tucking in the ends to seal the stromboli.
- Transfer the stromboli to the prepared baking sheet, seam side down, and brush with beaten egg.
- Bake for 25-30 minutes until golden brown and the cheese is bubbly.
- While baking, mix melted butter, garlic powder, and dried parsley. Brush over the hot stromboli after it comes out of the oven.
- Let it cool for about 10 minutes before slicing and serving.
This step-by-step process is designed to be as clear and straightforward as possible, inspired by the way my abuela taught me to cook — using all my senses and a little bit of heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International