Chicken Cordon Bleu Stromboli in the Pressure Cooker
A comforting fusion of classic Chicken Cordon Bleu and stromboli, made extra tender in a pressure cooker with melty cheese, savory ham, and buttery crust.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tube (13.8 ounces) refrigerated pizza crust this is your stromboli shell and where the fun starts
- 4 slices deli ham thin; salty, smoky layer
- 1-½ cups shredded cooked chicken already prepped and ready
- 6 slices Swiss cheese melty, gooey, and full of flavor
- 1 tablespoon butter melted; brush on top
- Roasted garlic Alfredo sauce optional; for dipping or drizzling
Instructions
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unroll refrigerated pizza crust onto baking sheet, keeping a 1-inch border around the edges.
- Layer thin slices of ham evenly over the crust, staying within the border.
- Spread shredded chicken over ham evenly, followed by slices of Swiss cheese.
- Roll up the crust jelly-roll style from the long edge, sealing seams and ends tightly.
- Brush the top of the roll with melted butter for a golden finish.
- Bake in preheated oven for 25 to 30 minutes until crust is golden and puffed.
- Let cool for 5 minutes before slicing to allow filling to set.
- Transfer slices into pressure cooker with a bit of broth, seal and cook for 10 minutes. Release pressure carefully before serving.
Notes
Serve with roasted garlic Alfredo sauce for dipping. To reheat, microwave slices with a damp paper towel or warm in oven. To freeze, slice and freeze individually separated by parchment.