Chicken Cordon Bleu Calzones |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These tempting puffs are an elegant alternative to a traditional chicken pie. The recipe combines the delicate flavor of chicken cordon bleu with the impressive look of beef Wellington. The individual pies are simple to serve...and cleanup is a breeze! Kathy Gounaud Warwick, Rhode Island Ingredients:
4 boneless skinless chicken breasts (4 ounces each) |
1 cup sliced fresh mushrooms |
1/2 medium onion, chopped |
2 tablespoons butter |
3 tablespoons cornstarch |
1-1/4 cups 2% milk |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
1 package (17.3 ounces) frozen puff pastry, thawed |
8 thin slices deli ham |
4 slices provolone cheese |
additional milk, optional |
Directions:
1. Place chicken in a greased 2-qt. baking dish; cover with water. Cover and bake at 350° for 30 minutes or until a meat thermometer reads 170°.
2. Meanwhile, in a small skillet, saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges.
4. Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400° for 15-20 minutes or until puffed and golden. Yield: 4 servings.
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