Chicken Cordon Bleu Stromboli with Mustard Cream Sauce is an awesome meal for any time - . crispy pizza dough is filled with gooey cheesy goodness surrounding deli chicken and ham. Enjoy the Stromboli immediately or let it come to room temperature. Wrap it in aluminum foil and refrigerate or freeze for a later time. This easy to make Stromboli can be served for brunch, lunch, dinner or just a quick snack, making it a perfect dish.
Add bread flour, salt and yeast to bowl of food processor fitted with steel blade. Pulse 5 times to combine. Add olive oil and water. Process until a rough ball forms, around 30 seconds. Let rest for 2 minutes. Process an additional 30 seconds. Transfer to lightly floured surface; knead by hand to form a smooth, round ball. Place in a large, lightly greased bowl; cover tightly with plastic wrap and let rise until doubled in size, about 1-1/2 hours. (Alternatively, the dough can be refrigerated for at least 8 hours or up to 16 hours.) Yield: 16 ounces of pizza dough.
Preheat oven to 400°F.
On a floured surface roll pizza dough into a 15 by 12-inch rectangle.
Leaving a 1-inch border on one long side and 2 short sides and a 4-inch border on other long side, arrange a layer of the chicken. Place Swiss cheese on top of chicken. Brush Swiss cheese with Dijon mustard. Place ham on top of Swiss cheese with mustard. Finish by sprinkling on Mozzarella cheese.
Brush all sides with egg wash.
Starting on the long side closest to the layered ingredients. tightly roll up in jelly roll fashion. Pull other long side over roll and pinch to seal all edges. Transfer, seam side down to silicon or parchment lined baking sheet. Brush with egg wash and sprinkle on grated Parmesan cheese. Cut 4 diagonal slits on top with sharp knife.
Bake in preheated 400°F oven for 20 minutes, or until golden brown. Remove from oven. Allow to sit for 5 minutes. Serve with Mustard Cream Sauce.
Yield: 6 servings. (See Tip 4)
Melt butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes. Whisk in the mustard and pepper and continue to cook for 1 minute. Slowly whisk in the chicken broth and heavy cream. Bring mixture to a boil, whisking constantly. Reduce the heat to medium-low and simmer until the sauce is thickened and reduced to about 3/4 cups, about 20 minutes. Yield: 3/4 cup.