Thursday, June 29, 2017

crescent roll cordon bleu


1 can crescent rolls, 8 count
4 slices baby swiss cheese
4 slices honey ham
1 tsp dried dillweed
8 fully cooked, frozen breaded chicken tenders- I prefer Tyson’s Southern Style


Cook chicken tenders according to the directions on the back of the bag. Set aside.   Turn oven temperature to 375 degrees.
Separate crescent rolls into 8 triangles.  Cut honey ham and baby swiss cheese in half.  Place one chicken strip on top of the crescent roll.  Place a half slice of honey ham on top of chicken and top with slice of baby swiss cheese.  Sprinkle dill weed over swiss cheese.  Roll up crescent and place on cookie sheete.  Repeat with remaining chicken fingers and crescent rolls.
Bake for 18-20 minutes, or until golden brown.  Serve with a side of honey mustard.


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