1-Getting started: Getting started with Chicken Cordon Bleu Stromboli is simple and fun. Begin by preparing your pizza dough, which is the base of this delicious dish. This step ensures everything comes together smoothly for a tasty result.

2-First, combine bread flour, kosher salt, and instant yeast in a food processor and pulse to mix. Add olive oil and cold filtered water, then process to form the dough. Let it rest, process again, knead on a floured surface into a smooth ball, and let it rise in a greased bowl covered with plastic wrap until doubled in size, about 1.5 hours.

3-Preheat your oven to 400°F and roll the dough into a 15 by 12-inch rectangle on a floured surface. Layer the thinly sliced deli chicken, Swiss cheese, Dijon mustard (spread over the cheese), thinly sliced deli ham, and shredded mozzarella cheese, leaving borders as needed.

4-Brush the edges with the egg wash made from 1 egg mixed with 1 tablespoon water, roll the dough tightly like a jelly roll, seal the edges, and transfer seam side down to a lined baking sheet. Brush the top with more egg wash, sprinkle with freshly grated Parmesan cheese, and cut four diagonal slits in the top. Bake for 20 minutes until golden brown, then cool for 5 minutes before slicing.

5-For the sauce, melt unsalted butter, whisk in all-purpose flour and cook for 2 minutes, add Dijon mustard and freshly ground black pepper and cook for 1 minute, then gradually whisk in low-sodium chicken broth and heavy cream. Bring to a boil while whisking, then simmer until thickened, about 20 minutes. Serve the stromboli with this creamy sauce for extra flavor.