Chicken Cordon Bleu Hot Pocket Recipe
Does your family like Chicken Cordon Bleu, then here is a recipe that you have got to try! All the tasty goodness in an easy to eat “Hot Pocket” crust. My whole family loves this recipe. You can make extra and then freeze them for easy lunch ideas later in the week.
Recipe Yields 8 hot pockets
You will need:
- 1 cup cooked shredded chicken
- 1 cup diced ham
- 1/4 cup green onions
- 1/3 teaspoon garlic powder
- 1 tablespoon parsley
- 1 80z cream cheese softened
- 1 cups italian blend cheese
- 2 80z cans of crescent rolls
- 1 egg whipped (for egg wash)
If you are in a big hurry you can even use canned chicken. But my favorite way is to put a chicken breast in the crockpot with a little onion, celery, lemon pepper. Let it cook then shred it. You can make up a big batch of shredded chicken and put it in freezer bags for quick meal options.
In a medium sized mixing bowl stir together the chicken, ham, onions, garlic, parsley, cream cheese and italian cheese. Open up your can of crescent rolls. Each can will come with 8 triangle shaped rolls, but you want 4 rectangle rolls. Take your fingers and firmly press the two triangles together to form 4 rectangle rolls. Divide the chicken ham mixture in half, in the bowl. Then divide each half into four parts. This will give you 8 portions (to put into your 8 rolls).
Place the chicken and ham mixture on one side of the crescent roll. Take the other half of the dough and fold it over the top, use a fork to seal the edged and press the top and bottom of the dough together. In a small bowl whisk egg with 1 tablespoon water, to create an egg wash. Use a basting brush to brush the egg wash onto the rolls.
Bake at 375 degrees for 13-15 minutes or till golden brown. Enjoy!
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