Chicken Cordon Bleu Roll Ups (with delicious dipping sauce!)
After I made my cheesy garlic butter roll ups my husband thought I could make them in all sorts of other flavors. This flavor was one that came to my mind immediately. I have a few other ideas I’m working on as well!
The sauce is so delicious and the rolls are filling. You can make this for a full meal or as a side for a party! Make sure to refrigerate any leftover rolls that you have because they have meat in them.
If you’re looking for another delicious roll up recipe try this cheesy garlic butter roll ups!
PrintChicken Cordon Bleu Roll Ups (with delicious dipping sauce!)
Chicken cordon bleu in the form of a delicious roll with a creamy mustard dipping sauce!
Ingredients
Dough-
2 cups warm water
4 teaspoons yeast
3 tablespoons sugar
5 cups flour
1 tablespoon salt
Filling-
3 tablespoons butter, softened
6 oz shredded Swiss cheese
4–5 oz thin sliced ham, cut into small squares
2 cups thin sliced/diced cooked chicken
Sauce-
3 tablespoons butter
1 clove garlic, finely minced
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup Dijon mustard
1 cup shredded Parmesan cheese
Instructions
Dough-
Preheat oven to 375 degrees F.
Stir water, yeast, and sugar together in the bowl of a stand mixer. Let sit for 5 minutes till it starts to foam.
With a dough hook attached add in the flour, and salt and knead till dough combines together around the hook (about 3-4 minutes). Remove the dough briefly, just hold it in your hand or place on counter and spray the bowl with cooking spray. Return the dough to the bowl and cover with plastic wrap. Let sit in a warm place for 30-40 minutes till double in size.
Filling-
Lightly flour the counter and tip the bowl over to dump the dough out. With a rolling pin, roll the dough out into about 1/3-inch thick rectangle.
Lightly spread the butter around on top of the rectangle. I find using a rubber spatula very helpful in this. Sprinkle as evenly as you can the cheese, ham, and chicken. Gently press down to make the filling kind of stick in to the butter and dough.
Roll up like you would a cinnamon roll and cut in about 1 ½ inch sections using dental floss, or a sharp knife or bench cutter. (about 12-15 rolls)
Place 2-3 inches apart on a baking sheet lined with parchment paper and sprinkle with sea salt flakes, if desired. Bake for 22-27 minutes until light golden brown on top. Remove from oven and brush lightly with melted butter.
Sauce-
While the rolls are cooking make the sauce. In a small sauce pan melt the butter and add the garlic. Cook for about 1 minute till fragrant. Add the flour in and whisk for another minute. Gently pour the milk while continuing to whisk. Add in the salt and pepper. Once the sauce starts to thicken add the mustard and mix till combined. Sprinkle in the parmesan cheese and whisk till melted.
Serve the rolls warm, dipped in the sauce.
Notes
Make sure to refrigerate leftovers.
