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Cook'n with Betty Crocker 
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Chicken Cordon Bleu Stromboli |
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Serves: 5 Print this RecipeDee Dee Glick - Clinton, Montana Bake-Off® Contest 40, 2002 Cordon bleu is a French term for a dish made with chicken or veal that is stuffed with ham and cheese, breaded and sautéed to a golden brown. This stromboli wraps refrigerated French loaf dough around chicken, ham and cheese, and bakes to a golden brown for a warm crusty sandwich oozing with melted cheese. 1 (11-ounce) can refrigerated French bread loaf 1/2 cup grated Parmesan cheese 4 ounces thinly sliced cooked ham 6 ounces thinly sliced cooked chicken 1 (6-ounce) jar sliced mushrooms, drained 1 large green bell peppers, thinly sliced 4 ounces (1 cup) shredded mozzarella cheese 6 ounces (1 1/2 cups) shredded Swiss cheese 1/4 cup purchased honey-Dijon salad dressing Heat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14 x 12-inch rectangle. Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing. Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese. Bake at 375°F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices. Nutrition Per Serving: Calories 520; Protein 38g; Carbohydrate 34g; Fat 25g; Sodium 1470mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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