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Chicken Cordon Bleu Calzones

 Chicken Cordon Bleu Calzones
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
4 ServingsPrep: 40 min. Bake: 15 min.


  • 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


  • 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

2 of 2

Chicken Cordon Bleu Calzones (continued)

Directions (continued)

  • 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.