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Chicken Cordon Bleu Calzones Recipe

Chicken Cordon Bleu Calzones Recipe photo by Taste of Home

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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

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Chicken Cordon Bleu Calzones Recipe

Prep: 40 min. Bake: 15 min.

Yield: 4 Servings

40 15 55

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

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°.
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.
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.
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.

Originally published as Chicken Cordon Bleu Calzones in Taste of Home October/November 2001, p27

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Chicken Cordon Bleu Calzones

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Reviewed on Jan. 31, 2012 by pettymama

I made this for dinner tonight and then checked the calories after I ate it. Needless to say, I was shocked. It was really good but I probably won't make it again or if I do, I will only eat half a serving....For those of you who are interested this dish is 1,128 calories per serving. :/

Reviewed on Dec. 12, 2011 by coutier

I served these at our annual Christmas dinner to 12. I made them ahead of time and put them in the fridge. Then I baked all 12 for about 40 min at 375. They turned out perfect and got rave reviews! Definitely would make them again!

Reviewed on Nov. 25, 2010 by katinahall

This was a big hit with the family, was easy to make.. Cant wate to tell the other Army wifes about it! :) Thanks

Reviewed on Nov. 18, 2010 by katlaydee3

I tried this recipe and left out the mushrooms because I don't like them. This did not come out at all for me. Obviously not enough liquid and the sauce was like paste. I am sure it is great for people who like mushrooms.