These Tasty Cordon Blue Hand Pies are perfect, plus they’re easy to eat without any mess.
12 Rhodes Yeast Dinner Rolls, thawed to room temperature
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 chicken 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.
Yield: 12 servings | Prep Time: 20-30 min | Bake Time: 15-20 min