Chicken Cordon Bleu Calzones Recipe

4 6 12
Chicken Cordon Bleu Calzones Recipe
Chicken Cordon Bleu Calzones Recipe photo by Taste of Home
Publisher Photo

Chicken Cordon Bleu Calzones Recipe

Read Reviews
4 6 12
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.

Ingredients

  • 4 boneless skinless chicken breast (1 pound)
  • 1 cup sliced fresh mushrooms
  • 1/2 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 3 tablespoons cornstarch
  • 1-1/4 cups 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 juices run clear. Meanwhile, in a 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

  • 4 boneless skinless chicken breast (1 pound)
  • 1 cup sliced fresh mushrooms
  • 1/2 medium onion, chopped
  • 2 tablespoons butter or margarine
  • 3 tablespoons cornstarch
  • 1-1/4 cups 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
  1. Place chicken in a greased 2-qt. baking dish; cover with water. Cover and bake at 350° for 30 minutes or until juices run clear. Meanwhile, in a 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.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Cordon Bleu Calzones

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kbussey User ID: 614681 233954
Reviewed Oct. 4, 2015

"The flavor was fine. Just didn't care for all the pastry dough. chicken was moist!"

MY REVIEW
rrharding User ID: 1042999 94033
Reviewed Nov. 18, 2014

"Delicious and easy. Great dinner to serve for prom."

MY REVIEW
pettymama User ID: 1026286 94032
Reviewed Jan. 31, 2012

"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. :/"

MY REVIEW
coutier User ID: 4422879 81467
Reviewed Dec. 12, 2011

"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!"

MY REVIEW
katinahall User ID: 5628909 94030
Reviewed Nov. 25, 2010

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

MY REVIEW
katlaydee3 User ID: 3741999 81451
Reviewed Nov. 18, 2010

"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."

Loading Image