Cordon Bleu Stromboli Food

CHICKEN CORDON BLEU STROMBOLI

Steps:

• Preheat oven to 400°. Unroll pizza dough onto a baking sheet. Layer with ham, chicken and cheese to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with melted butter. , Bake until crust is dark golden brown, 18-22 minutes. Let stand 5 minutes before slicing. If desired, serve with Alfredo sauce for dipping.

CHICKEN CORDON BLEU I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
• Pound chicken breasts to 1/4 inch thickness.
• Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
• Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

CHICKEN CORDON BLEU CALZONE

Steps:

• Preheat the oven to 425 degrees F.
• Divide the dough into four equal pieces. Roll or stretch the dough into a 6 to 8 inch oval. Brush the surface of the dough with the Dijon mustard-- leaving a 1-inch border around the edges.
• Layer two slices of cheese, two slices of ham and 1/2 cup shredded chicken on the dough leaving a 1 inch border around the edges.
• Fold the dough over the chicken and press the edges together to seal. Pinch tightly to avoid the cheese leaking out during baking.
• Repeat with the remaining dough and other ingredients.
• Place the calzones on a baking sheet dusted with cornmeal.
• Brush the surface of the calzones with the egg.
• Bake for 12 to 15 minutes or until puffed and golden brown. Serve immediately

CORDON BLEU STROMBOLI

Steps:

• On a lightly floured surface, roll dough into a 10-in. x 8-in. rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350° for 25-30 minutes or until golden brown. Refrigerate leftovers.

CORDON BLEU STROMBOLI

Steps:

• On a lightly floured surface, roll dough into a 10-in X 8-in rectangle; spread with butter.
• Top with ham, cheese and chicken.
• Roll up jelly-roll style.
• Starting with a long side; pinch seam to seal and tuck ends under.
• Place seam side down on a greased baking sheet.
• Cover and let rise for 20 minute.
• Bake at 375 for 25-30 minutes or until golden brown.
• Refrigerate leftovers.

CRISPY CHICKEN CORDON BLEU

Steps:

• Put the chicken breasts on a board. Using a sharp knife, remove the mini-fillet and reserve to one side. Carefully cut horizontally through each breast from the straighter side almost all the way through to the other side and open out like a book. Cut the cheese into four rectangles, each around 1.5cm/½in wide and roughly half the size of a small matchbox.
• Take one of the opened breasts and its mini fillet and place between two sheets of cling film. Flatten both by bashing with a rolling pin until around 5mm thick all over. Remove the top layer of cling film and cover the flattened fillet with one slice of ham. Place a chunk of Emmental in the middle of the ham slice and top with two teaspoons of the cranberry sauce.
• Use the flattened mini-fillet of chicken to cover the fillings and then carefully wrap the chicken breast up by bringing the pointy end of the chicken breast up over the cheese to insure it's tucked neatly inside and, using the bottom layer of cling film, roll the breast up tightly and neatly insuring the cling film remains on the outside of the chicken to create a parcel.
• Repeat the same method with the remaining three chicken breasts and put to one side.
• Sprinkle the flour onto a large plate and season with a couple of pinches of salt and lots of freshly ground black pepper. Whisk the eggs together in a shallow bowl. Scatter 50g/1¾oz of the breadcrumbs onto a large plate.
• Dust one of the stuffed chicken breasts thoroughly in the seasoned flour and pat lightly to remove any excess. Roll the floured chicken in the egg and give it a light shake.
• Place the chicken on the plate with the breadcrumbs and turn a couple of times, pressing with the breadcrumbs until well coated. Dip back in the egg and then coat in the breadcrumbs once more. This will make sure your crust is really crisp. Put the chicken on a baking tray and leave to stand.
• Flour, egg and coat the remaining chicken breasts in exactly the same way. You'll need to add 50g/1¾oz of the breadcrumbs to the plate for each breast, throwing away the remaining crumbs from the previous batch as they will be very sticky. (The chicken breasts can now be covered and popped in the fridge until you are ready to cook them.)
• Preheat the oven to 220C/425F/Gas 7. Heat the sunflower oil in a large non-stick frying pan. Fry the chicken breasts over a medium high heat for 1-2 minutes on all four sides, or until golden-brown.
• Transfer the chicken to a baking tray and finish cooking in the oven for 25 minutes, or until the chicken is hot and thoroughly cooked - there should be no pinkness remaining. Serve immediately so that the cheese oozes out as it is cut.