Chicken Cordon Bleu Calzones

I just recently redid my cookbook. I made it into a 3 ring binder, with plastic folder dividers. In-between the folders I have my recipes in plastic sleeves. But in the folders I have recipes that I would like to try.

I have lots.

This one I had tucked away for years I think. I found it in one of Grandma Masica's cookbook. I have it written on a scratch paper... worth a try.

It was DELICIOUS.

Granted, it doesn't fit into my Weight Watchers menu, the Calories and Fat are outrageous... but that is why it is SOOOO stickin' good.

Give it a try... Just don't eat it every night.

Chicken Cordon Bleu Calzones

Ingredients:

4 boneless skinless chicken breasts (1 lb)

1 c. sliced fresh mushrooms

1/2 med. onion, chopped

2 tbs cornstarch

1 1/4 c. milk, plus a splash for later

1 tbs minced fresh basil, or 1 tsp dried (use fresh, it's amazing)

1 tsp salt

1/4 tsp pepper

1 pkg (17 1/4 oz) frozen puff pastry, thawed (usually takes about 40 minutes)

8 thin slices deli ham

4 slices provolone cheese

Directions:

1. 1. Place chicken in a greased 2 qt. baking dish; cover with water. Cover & bake at 350 degrees for 30 minutes or until juices run clear.
2. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender. In small bowl, combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to boil; cook and stir for 2 minutes or until thickened.
3. Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 c. mushroom mixture, 2 ham slices, & 1 cheese slice. Fold pastry over filling and seal edges (I used a fork).
4. Place on a greased baking sheet. Brush tops with milk, if desired. Bake at 400 degrees for 15-20 minutes or until puffed and golden.

(I had some extra ingredients, but not an extra pastry. So I made a "naked" calzone and put all the ingredients into a ramekin and topped with Provolone. It was wonderful as well).