Chicken Cordon Bleu Pillows
Chicken, ham and crispy bacon combine in a creamy mixture, encompassed by a pillow of deliciousness and topped with a Swiss white sauce.
  • 8 oz. cream cheese, softened
  • 4 Tbsp. butter, softened
  • 2 cups cooked and shredded chicken
  • ½ cup cooked and diced ham
  • 6 pieces cooked and diced bacon
  • 1 cup Swiss Cheese
  • 1 can Pillsbury Grand Crescent Rolls
  • 1 egg
  • 1 cup plain bread crumbs
  • ½ cup panko bread crumbs
  • 2 Tbsp. dried parsley flakes
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups half and half
  • ½ tsp. garlic salt
  • ½ tsp. onion powder
  • ½ cup swiss cheese
  1. In a large bowl, combine cream cheese and butter and stir until well combined.
  2. Add chicken, ham, bacon and swiss cheese to the cream cheese mixture and evenly stir into the mixture.
  3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out widthwise.
  4. Place a couple large spoonfuls of the creamy chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that all the cream cheese mixture is sealed off by the crescent roll. I'll call this the "pillow".
  5. In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.
  6. In another separate bowl, combine bread crumbs, panko bread crumbs and dried parsley flakes.
  7. Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the bread crumb/panko crumbs and place on greased cookie sheet. Repeat for the remaining 7 crescents.
  8. Cook the pillows at 400 F for 20 minutes. Keep an eye on them your oven might cook them quicker.
  1. To make sauce melt butter in a large sauce pan. Once melted add flour and stir for a minute or two to make a roux. Once roux has been made, add half and half slowly, stirring constantly, until all has been added and sauce thickens to desired consistency. Remove from heat and add garlic salt, onion powder. Stir in Swiss cheese until melted into sauce.
  2. Drizzle each pillow with sauce.
Recipe by Chef in Training at