Taste of Home
Chicken Cordon Bleu Calzones
TOTAL TIME: Prep: 40 min. Bake: 15 min.
YIELD: 4 servings.
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
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4 boneless skinless chicken breasts (4 ounces each)
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1 cup sliced fresh mushrooms
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1/2 medium onion, chopped
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2 tablespoons butter
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3 tablespoons cornstarch
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1-1/4 cups 2% milk
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1 teaspoon salt
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1/4 teaspoon pepper
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1 package (17.3 ounces) frozen puff pastry, thawed
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8 thin slices deli ham
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4 slices provolone cheese
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Additional milk, optional
Directions
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1.
Place chicken in a greased 2-qt. baking dish; cover with water. Cover and bake at 350° for 30 minutes or until a thermometer reads 170°.
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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.
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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.
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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.
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