Chicken Cordon Bleu Cupcakes

CUPCAKES

• 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.

 

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