Chicken Cordon Bleu Calzones: A Delicious Twist on a Classic

There’s something inherently comforting about Chicken Cordon Bleu. I remember the first time I had it – not in a fancy restaurant, but at a potluck hosted by my aunt. It was the star of the table, golden brown and oozing with cheese. It felt like a special occasion dish, even in a casual setting. I was immediately drawn to the savory combination of chicken, ham, and cheese, and I’ve been experimenting with it ever since. These Chicken Cordon Bleu Calzones are my way of taking those classic flavors and making them even more fun and accessible. The crispy puff pastry adds a delightful crunch, and the individual portions make them perfect for a weeknight dinner or a casual get-together.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Yield: 4 calzones
• Dietary Type: Not specified (Contains dairy and gluten)

Ingredients

• 4 boneless skinless chicken breasts
• 1 cup sliced fresh mushrooms
• 1/2 chopped onion
• 2 tablespoons butter
• 3 tablespoons cornstarch
• 1 1/4 cups milk
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (17 1/3 ounce) package frozen puff pastry
• 8 slices deli ham, thin slices
• 4 slices provolone cheese
• Additional milk (optional, for brushing)

Equipment Needed

• 2-quart baking dish
• Large skillet
• Whisk
• Baking sheet

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish to prevent sticking.

2. Place the chicken breasts in the prepared baking dish and cover them with water. The water should completely submerge the chicken. This ensures even cooking and helps keep the chicken moist.

3. Cover the baking dish tightly with a lid or aluminum foil. Bake in the preheated oven for 30 minutes, or until the chicken juices run clear when pierced with a fork. This indicates that the chicken is fully cooked. The internal temperature should reach 165°F (74°C).

4. While the chicken is baking, prepare the mushroom sauce. In a large skillet, melt the butter over medium heat.

5. Add the sliced fresh mushrooms and chopped onion to the melted butter. Sauté until the mushrooms and onions are tender, about 5-7 minutes. Stir frequently to prevent burning.

6. In a small bowl, combine the cornstarch and milk. Whisk thoroughly until the mixture is smooth and there are no lumps. This is crucial for a smooth, creamy sauce.

7. Pour the cornstarch mixture into the skillet with the sautéed mushrooms and onions. Stir constantly to incorporate the cornstarch mixture.

8. Add the dried basil, salt, and pepper to the skillet. Bring the mixture to a boil over medium heat, stirring constantly to prevent sticking.

9. Once the sauce boils, reduce the heat to low and cook and stir for 2 minutes, or until the sauce has thickened. The sauce should be able to coat the back of a spoon.

10. Remove the chicken from the oven and carefully drain the water. Let the chicken cool slightly before handling.

11. Preheat the oven to 400°F (200°C).

12. Cut the puff pastry sheets in half widthwise. You should now have four equal-sized pieces of puff pastry.

13. On one side of each puff pastry half, place a chicken breast, approximately 1/4 cup of the mushroom mixture, 2 slices of deli ham, and 1 slice of provolone cheese. Make sure to leave a border around the edges for sealing.

14. Fold the other half of the puff pastry over the filling, creating a calzone shape.

15. Seal the edges of each calzone tightly. You can use a fork to crimp the edges for a decorative and secure seal. This will prevent the filling from leaking out during baking.

16. Place each calzone on a greased baking sheet.

17. If desired, brush the tops of the calzones with additional milk. This will help them brown evenly and give them a golden, glossy finish.

18. Bake at 400°F (200°C) for 15-20 minutes, or until the puff pastry is puffed and golden brown. Keep a close eye on them to prevent burning.

Expert Tips & Tricks

• Don’t overcrowd the pan: Ensure that the calzones have enough space around them on the baking sheet for even browning.
• Make-ahead option: Prepare the mushroom sauce and cook the chicken ahead of time. Store them separately in the refrigerator for up to 2 days. Assemble and bake the calzones just before serving.
• Spice it up: Add a pinch of red pepper flakes to the mushroom sauce for a little heat.
• Prevent soggy bottoms: Place the baking sheet on the lowest rack of your oven for the last few minutes of baking to ensure the bottoms are crispy.
• Cheese Variety: Experiment with different types of cheese. Swiss or Gruyere are excellent alternatives to provolone.

Serving & Storage Suggestions

Serve the Chicken Cordon Bleu Calzones hot out of the oven. They are delicious on their own, or you can pair them with a simple side salad or steamed vegetables.

Leftover calzones can be stored in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through and the pastry is crispy, or microwave in 30-second intervals until heated through. For longer storage, you can freeze the baked calzones. Wrap them individually in plastic wrap and then in foil. They can be frozen for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for about 30-40 minutes, or until heated through and the pastry is crispy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	650 kcal	33%
Total Fat	35g	54%
Saturated Fat	18g	90%
Cholesterol	120mg	40%
Sodium	900mg	38%
Total Carbohydrate	50g	17%
Dietary Fiber	3g	12%
Sugars	5g	–
Protein	40g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free puff pastry for a gluten-free version.
• Vegetarian: Replace the chicken and ham with grilled portobello mushrooms and sun-dried tomatoes for a vegetarian option.
• Dairy-Free: Use dairy-free cheese and milk for a dairy-free version.
• Different Sauces: Experiment with different sauces. A Dijon mustard cream sauce or a pesto sauce would be delicious alternatives to the mushroom sauce.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken instead of baking it myself?
A: Yes, you can use pre-cooked chicken, such as rotisserie chicken, to save time. Just make sure to shred or dice it before adding it to the calzones.

Q: Can I freeze the unbaked calzones?
A: Yes, you can freeze the unbaked calzones. Assemble them completely, then wrap them individually in plastic wrap and then in foil. Freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

Q: How do I prevent the puff pastry from becoming soggy?
A: Make sure to seal the edges of the calzones tightly to prevent the filling from leaking out. Also, don’t overfill them.

Q: Can I use fresh herbs instead of dried basil?
A: Yes, you can use fresh herbs. Use about 3 tablespoons of chopped fresh basil instead of 1 tablespoon of dried basil.

Q: What if my puff pastry is cracking?
A: Puff pastry can crack if it’s too cold. Let it sit at room temperature for a few minutes before working with it. If it’s still cracking, lightly dampen the surface with water.

Final Thoughts

Chicken Cordon Bleu Calzones are a delightful twist on a classic dish, offering a fun and satisfying meal that’s perfect for any occasion. The combination of tender chicken, savory ham, creamy cheese, and flaky puff pastry is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. I encourage you to try this recipe and share your feedback. Pair it with a crisp green salad and a glass of your favorite white wine for a truly memorable meal. Happy cooking!