Dinner

Chicken and Ham Swiss Stromboli with Panko Breadcrumb Topping Recipe

Name: Chicken and Ham Swiss Stromboli with Panko Breadcrumb Topping Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 refrigerated pizza crust; 1 1/2 cups cooked chicken breast, shredded; 1/2 cup ham, thinly sliced; 1 cup Swiss cheese, shredded; 1/4 cup Dijon mustard; 1/2 cup Panko breadcrumbs; 1 egg, beaten; 1 tbsp butter, melted; 1 tsp garlic powder; 1 tsp dried parsley; Salt and pepper, to taste

ByGabriel Langdon December 11, 2025December 11, 2025

Jump to Recipe

Introduction

This delicious stromboli, inspired by Cooktop Cove, combines shredded chicken, ham, and Swiss cheese rolled inside a crispy pizza crust. It’s a satisfying, easy-to-make meal that’s perfect for weeknight dinners or casual gatherings.

The image shows six golden-brown baked muffins in a metal muffin tray. Each muffin has a slightly cracked, textured top with a mix of light and darker golden colors, indicating a crispy upper layer. The muffins rest in round molds, tightly fitting their shape, with the light reflecting softly on the shiny metal surface. The background is a white marbled texture, highlighting the warm color of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 refrigerated pizza crust
1 1/2 cups cooked chicken breast, shredded
1/2 cup ham, thinly sliced
1 cup Swiss cheese, shredded
1/4 cup Dijon mustard
1/2 cup Panko breadcrumbs
1 egg, beaten
1 tbsp butter, melted
1 tsp garlic powder
1 tsp dried parsley
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Roll out the refrigerated pizza crust onto the prepared baking sheet.
Step 3: Spread the Dijon mustard evenly over the pizza crust, leaving a 1-inch border around the edges.
Step 4: Layer the shredded chicken, thinly sliced ham, and shredded Swiss cheese evenly over the mustard.
Step 5: Carefully roll up the pizza crust, starting from one of the longer sides, and pinch the edges to seal the stromboli.
Step 6: Brush the beaten egg over the top of the stromboli.
Step 7: In a small bowl, mix together the Panko breadcrumbs, melted butter, garlic powder, and dried parsley. Sprinkle this mixture evenly over the stromboli.
Step 8: Bake for 25-30 minutes, or until the stromboli is golden brown and cooked through.
Step 9: Let the stromboli cool for a few minutes before slicing and serving.

Tips & Variations

For a different flavor profile, try using mozzarella cheese instead of Swiss and add a few slices of avocado for a creamy touch.
If you prefer a spicier version, sprinkle some red pepper flakes over the mustard before layering the fillings.
To save even more time, use pre-cooked rotisserie chicken instead of cooking your own.

Storage

Store any leftover stromboli in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again.

How to Serve

The image shows a metal muffin tray with seven baked golden brown potato-topped muffins. Each muffin has a textured top layer of mashed potatoes that are slightly browned and crispy around the edges. The potato layer appears fluffy and creamy with some small browned spots. The muffins are evenly spaced in the tray, and the metal surface has a slightly shiny finish. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, mozzarella, provolone, or even a blend of Italian cheeses work well and offer a slightly different flavor and melt.

Can I freeze the stromboli?

Absolutely. Wrap the uncooked stromboli tightly in plastic wrap and foil, then freeze for up to 2 months. Bake it directly from frozen, adding extra baking time as needed.