Here are two fantastic methods: one using store-bought puff pastry for maximum ease and flakiness, and another using chicken tenders for a more hands-on, “roll-up” style.
Method 1: Puff Pastry Chicken Cordon Bleu Rolls (Easiest & Flakiest)
This method is incredibly simple and yields impressively flaky, golden-brown rolls perfect for a party.
Ingredients:
· 1 sheet frozen puff pastry, thawed
· 2 cups cooked chicken, shredded or finely diced (rotisserie chicken works perfectly)
· 4-5 slices Swiss or Gruyère cheese, cut into small strips
· 4-5 slices high-quality ham (like Black Forest), thinly sliced
· 2 tablespoons Dijon mustard
· 1 egg (for egg wash)
· 1 tablespoon water (for egg wash)
· Optional Glaze: 2 tablespoons melted butter mixed with ½ teaspoon garlic powder and 1 tablespoon chopped fresh parsley
Instructions:
- Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll Pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a roughly 10×12 inch rectangle.
- Assemble: Spread the Dijon mustard evenly over the entire surface of the pastry. Layer the ingredients in the following order, leaving a 1-inch border along one of the long edges:
· Shredded Chicken
· Slices of Ham
· Strips of Swiss Cheese - Roll It Up: Starting from the long side with the ingredients, tightly roll the pastry up, jelly-roll style. When you get to the end, press the bare edge firmly to seal the roll. Place the roll seam-side down.
- Slice & Bake: Using a sharp serrated knife, slice the log into 1-inch thick rounds. Place them cut-side up on the prepared baking sheet, about 1 inch apart.
- Egg Wash: Whisk the egg with 1 tablespoon of water. Brush the tops and sides of each roll generously with the egg wash. This will give them a beautiful golden color.
- Bake: Bake for 18-22 minutes, or until the pastry is puffed and deep golden brown.
- Glaze (Optional): If using, brush the warm rolls with the garlic butter parsley glaze for extra flavor and shine.
- Serve: Let cool for 5 minutes before serving. They are delicious with a side of honey mustard, creamy Dijon sauce, or a simple gravy.
Method 2: Chicken Tender Cordon Bleu Roll-Ups
This method is more like the classic dish, using chicken as the wrapper. It’s a great main course.
Ingredients:
· 1 lb (about 8-10) chicken tenders, or 2 large chicken breasts pounded thin
· 8-10 thin slices Swiss or Provolone cheese
· 8-10 thin slices ham
· 1 cup all-purpose flour
· 2 eggs, beaten
· 1 ½ cups Panko breadcrumbs
· ½ cup grated Parmesan cheese
· 1 teaspoon garlic powder
· 1 teaspoon paprika
· Salt and black pepper, to taste
· Olive oil or cooking spray
Instructions:
- Prepare Chicken: If using chicken breasts, place them between two pieces of plastic wrap and pound them to ¼-inch thickness. If using tenders, you can gently pound them to an even thickness. Season both sides with salt and pepper.
- Assemble Rolls: Lay a chicken tender flat. Place a slice of ham and a slice of cheese on top. Roll the chicken up tightly, starting from the thicker end, and secure with a toothpick.
- Breading Station: Set up three shallow dishes:
· Dish 1: Flour, seasoned with salt and pepper.
· Dish 2: Beaten eggs.
· Dish 3: Panko breadcrumbs, mixed with Parmesan cheese, garlic powder, and paprika. - Bread the Rolls: Dredge each chicken roll first in the flour, shaking off excess. Then dip in the egg, letting the excess drip off. Finally, roll in the Panko mixture, pressing gently to adhere. Ensure they are fully coated.
- Cook:
· Oven Method: Preheat oven to 400°F (200°C). Place the rolls on a wire rack set on a baking sheet (this ensures they get crispy all around). Spray lightly with cooking spray or drizzle with olive oil. Bake for 20-25 minutes, until golden brown and the internal temperature reaches 165°F (74°C).
· Air Fryer Method: Place rolls in the air fryer basket in a single layer. Spray with oil. Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway through, until golden and cooked through. - Serve: Remove toothpicks before serving. Excellent with a creamy Dijon sauce (mix ½ cup sour cream, 2 tbsp Dijon mustard, 1 tbsp lemon juice, and fresh herbs).
Tips for Success & Flavor Variations
· Don’t Overstuff: The key to a neat roll is not overfilling it, especially with the puff pastry version.
· Seal Tightly: For the chicken roll-ups, make sure the final seam is on the bottom to help it stay closed. The toothpick is essential.
· Cheese Choice: While Swiss is classic, Provolone, Mozzarella, or even a sharp White Cheddar work wonderfully.
· Add Flavor: Add a sprinkle of chopped fresh herbs like thyme or chives inside the rolls. A thin layer of herbed cream cheese under the ham is also a delicious addition.
· Make-Ahead: Both types of rolls can be assembled ahead of time. For the puff pastry version, freeze the whole log before slicing, then slice and bake from frozen, adding a few extra minutes. For the chicken version, you can bread them and keep them refrigerated for a few hours before baking.
Whether you choose the effortless puff pastry or the hearty chicken-wrapped version, these rolls are guaranteed to be a hit! Enjoy
