Chicken Cordon Bleu Tart

Recipe Ingredients

Here’s a peek at the ingredients you’ll need to make this Chicken Cordon Bleu Tart.

Pillsbury™ Original Crescent Dough Sheet: You’ll need one crescent sheet. You can use crescent rolls instead, but firmly press together the seams when you’re shaping your crust base.

Chicken: Any shredded or diced chicken you have available works—this is a great way to use up leftovers. No leftovers? Pick up a rotisserie chicken and shred it at home.

Ham: We like a diced ham steak for that toothsome bite, but if you have deli sliced ham to use up, that works well, too.

Swiss Cheese: Swiss is what’s traditionally used in cordon bleu, and we recommend it. Pre-shredded cheese is a great shortcut!

Crispy Fried Onions: Find these with the canned vegetables or condiments. With their crunchy, salty, oniony flavor, they may become your next secret pantry ingredient.

Other Ingredients You’ll Need: Mayonnaise, Dijon, parsley.

How to Make Chicken Cordon Bleu Tart

Here’s how to make Chicken Cordon Bleu Tart. Follow the recipe for details!

1. Form the Crust

Unroll the crescent sheet and form it into a rectangle on a parchment-lined baking sheet. Roll up the edges to form a decorative crust!

2. Spread with Sauce

Spread the mayonnaise and mustard evenly over the base of the dough, up to the crust edge.

3. Scatter Filling Ingredients and Bake

Scatter chicken, ham, and shredded cheese over the sauces. Bake until the crust is golden brown and the cheese is melty and gooey!

4. Finish and Serve

Finish the tart by sprinkling the crispy fried onions over the tart. Scatter parsley if using. Slice the tart and serve warm.

How to Store (and Reheat) Chicken Cordon Bleu Tart

If you have leftovers, here’s how to store and reheat them.

Refrigerator  

Transfer leftover slices to an airtight food storage container or resealable food-storage plastic bag. Store in the fridge for up to 4 days. Refrigerate any leftovers within 2 hours of serving.   

Freezer 

Wrap individual portions tightly in plastic wrap and foil before freezing. Freeze for up to 1 month.   

Reheating

• From Refrigerator: Transfer individual portions to a baking sheet lined with parchment or foil, and cover loosely with foil. Heat in the oven at 350°F for 10 minutes, then uncover and heat 5 to 10 minutes more until the tart is hot and crisped (165°F).  
• From Frozen: Unwrap frozen portions and place on a baking sheet lined with parchment or foil. Heat uncovered in a 350°F oven for 10 to 15 minutes, until hot and crisped (165°F).