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