Chicken Cordon Bleu Cupcakes
CUPCAKES
Fill the tin with the chicken mixture, spoon evenly.
Bake for 10 minutes or until dough is cooked and remove from the oven.
- 2 ½ cups cooked diced or shredded chicken
- 3 oz (or more) thinly sliced deli ham, chopped
- 3 oz (or more) Swiss Cheese, chopped or shredded
- 1 teaspoon mustard
- 1 package refrigerated crescent roll sheets or pie crust sheets
Pre-heat the oven to 375. Lightly mist 12 cups in a standard muffin/cupcake or 9 cups in a jumbo tin with cooking spray. Cut a circle in the refrigerated dough large enough to cover the bottom of each of the sprayed cups in the muffin tin. Cut a strip of dough long and wide enough to place around the inside edge of the muffin tin. pinch the edges inside to connect the outer ring of dough to the bottom piece of dough. Bake for about 5 to 6 minutes, or until dough starts to lightly brown. Remove from oven.
In a microwave-safe mixing bowl, combine the chicken, ham, chopped cheese and mustard and stir together. Place the bowl in the microwave and heat on high for 1 ½ minutes until contents are warm. Use a spoon to mix contents and melt the cheese until the meat is coated.Fill the tin with the chicken mixture, spoon evenly.
Bake for 10 minutes or until dough is cooked and remove from the oven.
"ICING"
- 1/2 lb potatoes
- 1/4 cup heavy cream
- 4 tbsp butter
- 2 tsp pink salt
- 1 tsp ground black pepper
- 1/2 head roasted garlic
- 4 oz cream cheese softened
- cherry tomato
Bring diced potatoes to boil. Reduce heat and cook until tender(10-15 min). Drain and mash. Add remaining ingredients and combine. Add mashed potato mixture to a piping bag and top cordon bleu cupcake, to resemble icing on a cupcake. Top with a cherry tomato.
HONEY MUSTARD DRIZZLE SAUCE
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 cup milk
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon CWG Go To Blend
- 2 Tbsp shredded parmesan cheese
- 2 tsp honey
Written by Derak Green
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2 comments
Wish all recipes came with pictures. They sound so good but would like to see what the ending results should look like. Cause they all sound so good . Thanks.
Regina
This was am amazing recipe. I plan to try it one day.
Sandra
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