I make this sometimes with ham and sometimes without. A friend of mine came to visit me one day when I happened to be making these calzones and watched me make them. Since she is a mom who works outside the home, she is always looking for shortcuts and made this with canned cream of mushroom soup instead of the sauce, so you might want to try that. (I like the sauce too much and dislike cream of mushroom soup so I haven’t tried it.)
Chicken Cordon Bleu Calzones
4 boneless skinless chicken breasts
1 c. sliced fresh mushrooms
1/2 chopped onion
2 cloves garlic, chopped
2 T. butter
3 T. cornstarch
1 1/4 c. milk
1 T. dried basil
1 t. salt
1/4 t. pepper
1 (17 1/3-oz.) pkg. frozen puff pastry
8 slices deli ham, thin slices
4 slices provolone cheese
Additional milk (optional)
Preheat oven to 400º. Grease 2 baking sheets. Chop chicken and cook in skillet with a little olive oil over medium heat until cooked through. Meanwhile, in a skillet, sauté mushrooms, onions, and garlic in butter until tender. Combine cornstarch and milk until smooth. Stir into skillet. Add seasonings. Bring to 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 chicken breast, ¼ cup mushroom mixture, 2 ham slices, and one cheese slice. Fold pastry over filling and seal edges. Place each on baking sheet. Brush tops with milk if desired. Bake for 15-20 minute or until puffed and golden.
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