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Chicken Cordon Bleu Bundles

Not too long ago when I was racking my brain for what I could make for dinner, a little light bulb went off.  I was in the mood for some Chicken Cordon Bleu, but I didn’t want to go to all the effort, and I thought it’d be fun it to eat it in a different form this time around.  I’m always up for change when it comes to our nightly meals.  I’d rather not fall into the pattern of eating the same thing too often, even if it is yummy.  My kids tend to complain if they become too familiar with what shows up on their plates.

I wanted to make it so it could be hand-held and eaten without a big mess (as much as possible, at least, for three kiddos under the age of 6).  I also preferred it to keep its same cheesy, delicious taste.  I think I came up with a winner!  The family gave it their heartfelt approval.

 The result is a sandwich of sorts, but filled with the same things you’d find in the well-known dish.
{CHICKEN CORDON BLEU BUNDLES}
1 T. butter
1/2 medium onion, diced
1 t. garlic
1/2 t. oregano
1/4 t. salt
1 T. flour
1/4 c. chicken broth
6 T. milk
12 Rhodes rolls, thawed
1 c. mozzarella cheese
1/2 c. diced ham
1 c. cooked, shredded chicken

Boil, then shred chicken.  Set aside.  Melt butter, then saute onion and garlic in melted butter over medium-high heat.  Add oregano, salt, flour, chicken broth and milk and stir well over heat until mixture bubbles and thickens.  Stir in cheese until melted.  Mixture will be thick.  Add diced ham and shredded chicken and stir until combined.
Flatten rolls with the palms of your hand until they form a nice, flat circle.  Try to make them all about the same size.  Spoon mixture into center of one roll and top with another roll, stretching the top roll to cover the filling and touch the edges of the other roll.  Press seams together around the edges.  I used a little bit of water to get them to stick together and then pressed around the edges with a fork.  Repeat for remaining rolls.  Slit the roll tops slightly with a knife to allow air flow.  Bake at 350 for 25-30 minutes, or until rolls are golden brown.

 

They’re pretty irresistible, if I do say so myself.
I hope your family likes them too!

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Comments

  9. Wow, these bundles look so amazing! I love everything about Chicken Cordon Bleu!!! Thanks for linking up at The Weekend re-Treat this weekend! Pinned while I was here :)

    Shauna @ The Best Blog Recipes

  10. These look so good. I think I will have to try them out! I love that they use Rhodes rolls. I couldn't make a bread or rolls recipe rise to save my life.

    Kathleen @ Fearlessly Creative Mammas

  11. These look so tasty and easy too- perfect for a weeknight dinner! :)
    Thank you for sharing at Marvelous Mondays this week- Pinned and sharing!
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