Cordon Bleu Hand Pies

Cordon Bleu Hand Pies

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Prep Time: 20-30 min.
Bake Time: 15-20 min.
Servings: 12
Difficulty: Intermediate

These tasty hand pies are perfect plus they’re easy to eat without any mess.


12 Rhodes Yeast Dinner Rolls, thawed to room temperature
ranch dressing
9 frozen, fully cooked chicken nuggets, thawed
3 slices provolone cheese
6 slices deli ham
1-2 tablespoons olive oil


Spray counter lightly with cooking spray. Press each dinner roll into a 5 inch circle. Wipe the edges of 6 of the circles with water to help seal. Cut each nugget into 6-8 small pieces. Cut each slice of cheese into 4- 2 inch squares.

Lay a slice of ham on the counter. Place a square of cheese in the middle of the ham. Place 1 1/2 nuggets worth of chicken on the cheese square. Top with another square of cheese. Wrap the ham around the bundle of cheese and chicken. Place a teaspoon of ranch dressing on each dough circle with wet edges. Place a bundle of ham, cheese and chicken on top of the ranch dressing, loose edges down. Place a dough circle without wet edges over filling. Gently stretch edges to fit the circle below and press together. Use a fork to seal the two pieces together.

Repeat with the rest of the circles to make 6 hand pies. Place pies on a sprayed baking sheet. Brush tops with olive oil and let rise 30 minutes. Bake at 350 degrees F 15-20 minutes. Serve with extra ranch dressing for dipping if desired.

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