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CHICKEN CORDON BLEU CALZONES 
4 chicken breasts (boneless)
1 c. mushrooms, sliced
1/2 medium onion, chopped
2 tbsp. butter
3 tbsp. cornstarch
1 1/4 c. milk
1 tbsp. minced fresh basil
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 (17.5 oz.) pkg. frozen puff pastry, thawed
8 slices deli ham
4 slices Provolone cheese

Place chicken in a greased 2-quart baking dish. Cover with water. Cover and bake at 350°F for 30 minutes or until done. In a skillet, saut mushrooms and onions in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings and bring to a boil. Cook and stir until thickened. Drain chicken. Cut pastry shells in half lengthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, 2 ham slices and 1 cheese slice. Fold pastry over filling and seal edges. Place on greased baking sheet. Brush tops with milk.

Bake at 400°F for 15 to 20 minutes or until puffed and golden.

Yields 4 servings.

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