CHICKEN CORDON BLEU CALZONES

[Roxy15]

CHICKEN CORDON BLEU CALZONES:

 

3 TBSP Flour

1 tsp Paprika

4 Chicken breasts (boneless, skinless)

4 TBSP Butter

1/2 cup Water

1 Chicken flavored bouillon cube or envelope

2 TBSP Corn Starch

2 cups 2% Milk

1 Bread Loaf (1 lb. frozen, divided into 4 pieces)

1 Egg (lightly beaten)

8 oz. Swiss Cheese

8 oz. Old fashioned Ham (diced)

 

Yield: 4 calzones

 

Mix flour and paprika in a large plate, coat chicken and fry in butter in skillet on medium heat until no longer pink. Remove and set aside chicken. Once cooled, cut into 1/2-inch cubes. Add water to loosen up baked-on chicken in skillet and add chicken bouillon. In 2 cups of milk, dissolve cornstarch and add to skillet. Cook on low until thickened, stirring often. Place sauce into a bowl and set aside. Cut dough into 4 equal parts and roll out each piece into a 7-inch circle on a lightly floured surface. Place ¼ of sauce on dough, spreading to within ½-inch of edge. Top with ¼ of Swiss cheese, chicken and ham. Fold dough over to form a half-circle. Pinch edges well to seal. Place on lightly greased cookie sheet. Repeat with remaining dough and fillings. Brush calzones with egg. Bake in a pre-heated oven at 425°F for 15-20 minutes or until golden. Serve hot or at room temperature.