Ham and Swiss Biscuit Pockets (Biscuit Cordon Bleu)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 149.5
- Total Fat: 3.2 g
- Cholesterol: 13.5 mg
- Sodium: 576.5 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.0 g
- Protein: 8.1 g
View full nutritional breakdown of Ham and Swiss Biscuit Pockets (Biscuit Cordon Bleu) calories by ingredient
Introduction
This is modified from a recipe on the Pillsbury website that uses Grands. I only had the smaller biscuits on hand and made these. This is modified from a recipe on the Pillsbury website that uses Grands. I only had the smaller biscuits on hand and made these.Number of Servings: 10
Ingredients
-
2 Cans of 10 Pillsbury Refrigerated Biscuits
2 1/2 slices Swiss Cheese (I used Lorraine, low-fat), about 1oz each
5 slices Deli Ham, about 1/2 oz each
1 egg
1 tsp water
Directions
Heat Oven to 375. Line baking sheet with parchment paper or spray with non-stick spray.
Press out 10 biscuits to 2 inches round. Divide ham slices in half and cheese slices in quarters. Top each biscuit with half a ham slice and a quarter cheese slice, shredding each into small bits and leaving a small rim.
Press out remaining 10 biscuits to 3 inches round and place on top of the first biscuits. Pinch or crimp the edges with a fork to seal. Place on prepared baking sheet.
Mix egg with water and brush mixture lightly onto biscuits. (You will not use it all.) Bake for 13-15 minutes or until golden brown. Allow to stand for 1 minute before serving.
Serving Size: Makes 10 Pockets
Number of Servings: 10
Recipe submitted by SparkPeople user MLHORAN10.
Press out 10 biscuits to 2 inches round. Divide ham slices in half and cheese slices in quarters. Top each biscuit with half a ham slice and a quarter cheese slice, shredding each into small bits and leaving a small rim.
Press out remaining 10 biscuits to 3 inches round and place on top of the first biscuits. Pinch or crimp the edges with a fork to seal. Place on prepared baking sheet.
Mix egg with water and brush mixture lightly onto biscuits. (You will not use it all.) Bake for 13-15 minutes or until golden brown. Allow to stand for 1 minute before serving.
Serving Size: Makes 10 Pockets
Number of Servings: 10
Recipe submitted by SparkPeople user MLHORAN10.