A quickie post for a quickie recipe today.
There's nothing better than dinner with few ingredients and quick prep time. This little number has just five ingredients. We did whip up a little honey Dijon dipping (or drizzling) sauce, but doing so is completely optional.
My husband had a day off yesterday - unusual for a Friday. So, while the kids were at school, we headed out in the morning to run errands and do some grocery shopping (yes, he was thrilled). Then, we had a free afternoon. He spent it taking a long nap while I worked on the blog. (Exciting, huh?)
This was our dinner at day's end. Puff pastry sheets (found in your supermarket's freezer section) can be used for so many things. I use them make fruit "tarts," but they work well for savory meals, too. I combined my love of chicken cordon bleu with my adoration of puff pastry. It was a splendid dinner and worked perfectly with a side salad for a complete meal.
This could, also, be cut into smaller pieces and served as a party appetizer.
Yields 9 squares.
For the Pizza -
2 cups cooked cubed or shredded chicken (I pan-cooked mine until just-cooked in some olive oil and seasoned it with salt and pepper)
1 1/2 - 2 cups cubed ham
1 1/2 cups shredded Swiss cheese
1 large sheet puff pastry, thawed
Handful snipped chives
Optional Honey Dijon Sauce -
A good, hearty spoonful of Dijon mustard
Honey (to taste) - about 1/4 cup
Preheat oven to 375 degrees.
Roll out the thawed puff pastry onto a floured work surface. You're just looking to smooth the seams and increase the size slightly.
Lay out the puff pastry onto a parchment-lined baking tray.
Sprinkle on most of the Swiss cheese - reserving a little for topping chicken and ham.
Sprinkle on the chicken and the ham.
Top with the reserved cheese.
Bake for 20 - 25 minutes or until pastry is puffed, flaky and golden brown.
Top with snipped chives.
Serve with sauce, if desired.