I’m a big fan of Chicken Cordon Bleu and will take it any way I can get it. This version was a hit with my family — even my picky kids devoured it. Maybe they liked that it could be picked up and eaten like a sandwich, or perhaps the honey-dijon dipping sauce won them over. Whatever the reason, it disappeared fast, and that’s what matters.
The crescent dough bakes up golden and crisp, wrapping the ham, chicken and Swiss cheese in a flaky crust. Preparation is quick and simple, making this an easy weeknight dinner. It’s also a clever way to use leftover turkey — just swap the chicken for turkey and call them Turkey Cordon Bleu Crescents.
Chicken Cordon Bleu Crescents
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Ingredients
- 8 oz can crescent rolls, (8 rolls)
- 16 slices deli-thin Black Forest ham
- 8 slices Swiss cheese
- 1 ½ to 2 cups shredded rotisserie chicken
- Italian seasoning, to sprinkle on top
- 2 Tbsp honey
- 2 Tbsp Dijon mustard
Instructions
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Preheat the oven to 375°F. Open the can of crescent rolls and arrange the 8 triangles on a baking sheet lined with a silicone mat, parchment paper, or a lightly greased pan. Place them in two rows of four for even baking.
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On each triangle layer two slices of ham, one slice of Swiss cheese folded in half diagonally, and about 1/4 cup of shredded chicken. Starting at the wide end, roll the crescent dough tightly around the fillings toward the point. Tuck the point underneath so the roll stays sealed. Lightly sprinkle the tops with Italian seasoning.
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Bake at 375°F for 18–20 minutes or until the crescents are lightly browned and the internal temperature reaches 165°F. Brush with melted butter as soon as they come out of the oven for extra shine and flavor.
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Whisk together the honey and Dijon mustard in a small dish and serve on the side for dipping.
Notes
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