Ingredients
Method
Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease it.
Prepare the Dough:
- Roll out the refrigerated pizza dough on a lightly floured surface into a rectangle (approximately 12×14 inches).
Spread the Filling:
- Spread the Dijon mustard evenly over the dough, leaving a 1-inch border on all sides.
- (Optional) Mix the mustard with mayonnaise for added creaminess before spreading.
Layer the Ingredients:
- Place the slices of ham evenly across the dough.
- Add the shredded or diced chicken on top of the ham.
- Layer the Swiss cheese slices over the chicken to complete the filling.
Roll the Stromboli:
- Starting from one long side, tightly roll the dough into a log.
- Pinch the edges to seal the seam and tuck the ends under the log. Transfer the roll to the prepared baking sheet, seam-side down.
Brush and Top:
- Brush the stromboli with the beaten egg to create a golden crust.
- Sprinkle sesame seeds or Italian seasoning over the top for extra flavor and texture, if desired.
Bake:
- Bake in the preheated oven for 25–30 minutes, or until the crust is golden brown and cooked through.
Slice and Serve:
- Let the stromboli cool for about 5 minutes before slicing into thick pieces.
- Serve warm with honey mustard or marinara sauce on the side for dipping.
Notes
- Dough Tips: Let the refrigerated pizza dough sit at room temperature for 15 minutes before rolling to make it easier to handle.
- Customizations: Swap Swiss cheese for mozzarella or provolone if preferred, or add fresh spinach for extra greens.
- Storage: Leftover stromboli can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for best results.
- Freezing: Freeze baked stromboli for up to 3 months. Thaw overnight in the fridge and reheat before serving.