I’m not really sure what to call today.
I’m not really sharing a recipe with you, per se. It’s more of an idea. An idea of just putting things together that seemed to work and that were in my kitchen. I like things like that. Sometimes, I like to not work my brain and not stand in my kitchen and cross my fingers that whatever I threw in the oven is actually going to look like something edible. I mean, I don’t want to show you guys things that aren’t edible. That’s just something that a food blogger shouldn’t do, right? I mean, I did show you those cupcakes that I made one time that had all the icing melt and run right off of them…but those were just too good (or bad) not to share. Kitchen disasters can be frustrating and hilarious all at the same time.
Last night, fortunately, was not a kitchen disaster.
But, like I said, I really did not create a recipe so the chance of a disaster was cut down to about 60% instead of the usual 95%. Yeah. Those odds really aren’t in my favor.
A few days ago, I mentioned that I took two dishes to my friend’s Superbowl party. One of them was a chicken cordon bleu crescent ring that turned out great! However, after exactly following the recipe, I had a lot of the filling left over. The ring in the magazine looked larger than mine but took up the same amount of space on the baking sheet so it had to be somewhat correct. I used about half of the filling before I stopped to fold the points of the crescents over and it worked out perfectly. If I would have added all of the filling, I could not have successfully folded the dough over without it ripping. So, I threw the rest in fridge for another day.
That day was yesterday.
I mirrored the idea of wrapping the dough in a ring of crescents and decided to wrap it with biscuits to make a little portable dinner pocket. You know, like a hot pocket but much better. I’m happy to report that my idea turned out a-okay.
Full disclosure: I’m sharing the filling recipe exactly as it is posted in Taste of Home’s Simple and Delicious magazine but I cut the ingredients in half since I worked with half of the mixture for this – the link the full recipe for the cordon bleu ring can be found here. Also, I used my favorite biscuit mix to make my biscuits. I decided to take the easy way out with this one!
Chicken Cordon Bleu Biscuit Pockets
Filling (from Simple and Delicious)
1 up (4ounces) shredded Swiss cheese
1 cup cubed cooked chicken
1/2 cup mayonnaise (I used Lite)
1/4-1/2 cup cubed fully cooked ham (I used turkey ham)
1 tablespoon honey mustard
2-1/4 cup biscuit mix (I used regular Bisquick)
2/3 cup skim milk
Preheat oven to 450.
Add all ingredients to a large bowl and mix until fully combined and evenly coated.
Add biscuit mix and milk to a large mixing bowl and stir until a soft dough forms (dough will be sticky). Turn the dough from the bowl out onto a surface lightly covered in additional biscuit mix. Knead the dough with your hands 3-4 times, being careful not to over knead. Press dough out to desired thickness (about 1/2-3/4 inch) and, using a 2-1/2 inch cookie or biscuit cutter, cut out biscuits (I used the top of a glass). Re-knead remaining dough and cut again until no more biscuits can be made.
To assemble, flatten a single biscuit out with your fingers to about 1/4 inch thickness and add 1-2 teaspoons filling on one side. Fold the other side of the biscuit over and seal edges, making a half-moon shaped pocket and place on a lightly greased baking sheet. Repeat with the remaining biscuits and bake for 8-10 minutes or until biscuits are lightly browned. Serve with honey mustard.
Yield: 8 pockets
Another grab and go recipe. Or grab and go idea. Whatever you want to call it.
Something to share: Do you have a favorite short cut ingredient that you love to use? I love to make pancakes and waffles from scratch but, sometimes, I crave the ease of just using a pre-made mix!