Saturday, April 13, 2013

"Chicken Cordon Bleu" Puff Pastry Pizza

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.

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