When I was growing up, I would always order chicken cordon bleu whenever we went out to dinner. It seemed so fancy and sophisticated. This pie creation is a tribute to my childhood favorite. Pair it with a salad and dig in!
Chicken Cordon Bleu Crescent Pie
2 ½ packages of crescent rolls
2 chicken breasts, cooked and shredded
6 slices of bacon, fried and diced
6 slices of ham
6 slices of Swiss cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp pepper
1 8 ounce package cream cheese, softened
2 tbsp butter, melted
Preheat oven to 375° F. Mix cream cheese, chicken, garlic powder, onion powder, and pepper. Arrange one of the packages of crescent rolls on a pizza stone (leaving each roll in two rectangle strips) in a cross shape. Then overlay the next package of rolls so that there aren’t any gaps. Spoon the chicken mixture onto the center of the dough. Sprinkle bacon on top. Press ham around the sides of the chicken mixture and then cover with slices of Swiss cheese. Fold the edges inward to form a round pie. Use two to four crescent roll pieces from the remaining package to close the top of the pie and patch any holes. Brush with melted butter and sprinkle with Italian seasoning. Bake for 25 to 30 minutes with a cookie sheet underneath the pizza stone to catch any juices that might spill out. Serve immediately with a fresh salad.