Crispy Chicken Cordon Bleu Stromboli
What You'll Need
- one fresh, ready to use pizza dough
- 13 oz. (1/2 package) Tyson Crispy Chicken Strips
- ¼ cup olive oil
- one cup Ranch dressing, plus more to use as dipping sauce
- six thin slices of deli ham
- four oz (about 4 pieces) provolone cheese
- one egg, beaten, for wash
- fresh Italian parsley, chopped for garnish
How to Make It
- Preheat oven to 390 degrees F.
- Heat olive oil in large saute pan over high heat.
- Place chicken strips in hot oil, about two minutes on each side, just long enough to crisp.
- Remove from heat and set aside.
- Roll pizza dough out on parchment paper, to rectangle shape, about 11 x 13".
- Spread Ranch dressing evenly on dough.
- Place chicken on rolled-out , making a center row, lengthwise.
- Evenly distribute ham over chicken, then place cheese over ham.
- Cut each side of pizza dough into 1" strips.
- Stating on one end, fold the top end first, then bring the strips from each side to make criss-cross pattern one strip at a time.
- As you get to the other end, fold the end and finish the final 1-2 last strips to secure.
- Brush with egg wash.
- Use pizza peel to transfer stromboli (on parchment paper) to hot stone.
- Bake 15 - 20 minutes or until crust is golden brown.
- Serve with Ranch dressing and garnish with Italian parsley, if desired.