If you are looking for a new keto Stromboli Recipe to try you have to try this one. I took the best flavors of my Chicken Cordon Bleu Casserole and made them into a shareable hand-held appetizer perfect for parties and tailgating.
Chicken Cordon Bleu Stromboli aka The Best Stromboli Recipe Ever – Low Carb, Keto, Grain-Free, Gluten-Free, THM S
My family loves my Chicken Cordon Bleu Casserole and we love pizza and stromboli so it was only natural to make a Chicken Cordon Bleu Stromboli! This is a great variation to use as an appetizer during parties.
With football season starting up we like to do appetizer for dinner nights so we can eat while watching the game. I’ll make a variety of different apps, break out the paper plates, and we’ll eat in front of the tv. Since we eat as a family nightly, in the dining room as a sit-down dinner this is an easy and fun way to change things up.
When I first tried stuffing this stromboli I went a little overboard on the filling. I had to try again and half the amount of filling to get it to roll up.
I layered it so you can see the separate ingredients but while recipe testing I discovered it is better to mix the ingredients together before filling the stromboli. Just follow the instructions and you’ll be good!
How to make mozzarella dough
Over the years I’ve developed a few tricks to making my version of a mozzarella dough. I first saw this type of dough over in the Cheese Danish at Up Late Anyway. I’ve adapted it to my own tastes as I went along. My tips are to get the cheese very hot and fondue like and then to mix the dough in either a food processor or stand mixer. This ensures all the cheese gets mixed in and there aren’t any strands on cheese in the dough. That matters less for savory recipes than sweet. No one wants a hunk of mozzarella in their healthy gluten-free cinnamon rolls!
Stromboli vs Calzone
What is your favorite? I always have a hard time deciding. You can use this dough to make both! Make a double batch and taste test to see your favorite. A classic cheese calzone has ricotta and mozzarella. Strombolis normally have meat and cheese. But you can really make either with any ingredients you like. The shape of stromboli vs calzones is the other difference. Calzones are a circle folded half to make a half moon share. Strombolis are rolled up and long.
When you make this stromboli recipe you are looking for this deep golden brown. Since the meats in the filling are already cooked you don’t have to worry and cooking the inside to a specific temperature. By the time the outside dough is golden brown the cheese inside will be hot and melted.
You can slice this thinner than I did to make more pieces. I think you could get up to 12 out of one stromboli. Feeding a crowd? Simply double this stromboli recipe! It only takes a couple extra minutes to make twice as much.
- 1 cup mozzarella cheese
- 1 tbsp butter
- 2/3 cup almond flour
- 1 egg
- 1 tsp baking powder
- Preheat oven to 400.
- Put mozzarella cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the butter until it melts and then add the egg, flours, and baking powder. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
- Press or roll into a large rectangle on a parchment lined baking sheet using wet hands. Mix together the cream cheese, butter, garlic powder, and mustard in a medium bowl until well combined. Stir in the chicken, ham, and cheese. Place spoonfuls down the center of the rectangle. Roll into a log.
- Bake for 25-30 minutes or until golden brown.