Chicken Cordon Bleu in Pastry

This is sort of a Faux Chicken Cordon Bleu, using Pillsbury Crescents. I love refrigerated dough! What is it about it that makes it sooo good? A recipe that includes Pillsbury dough simply can do no wrong in my opinion.

Worth noting: This recipe uses chive & onion cream cheese. In the Tortellini soup I posted previous to this recipe, you use 1/2 a tub of the chive & onion cream cheese. Make this chicken recipe in the same week as the soup, and you can use the same tub. Economies of scale! Love it.

1 tube (8 ounces) refrigerated crescent rolls
1/4 cup spreadable chive & onion cream cheese
4 thin slices deli ham
4 boneless skinless chicken breast halves (about 4 ounces each)
4 slices Swiss cheese

1) On an ungreased baking sheet, separate dough into four rectangles; seal perforations.




2) Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle.



3) Place ham width wise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken.




4) At each long end, pinch dough around chicken, forming points (the pastry will look like little boats).


4) Bake at 375 degrees for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown. Careful not to let the bottoms burn!