Recipe
Ingredients
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2 cups frozen Asian stir fry vegetables
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1 cup diced or shredded boneless, skinless chicken breasts, cooked
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2 tablespoons hoisin sauce
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1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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1 egg, beaten
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1 teaspoon sesame seeds
Directions
Heat the oven to 400°F. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.
Stir the vegetables, chicken and hoisin sauce in a medium bowl. Spoon about 1/4 cup vegetable mixture on the lower third of each pastry square. Fold 2 sides over the filling and roll up like a jelly roll. Place the filled pastries seam-side down onto a baking sheet. Brush the pastries with the egg and sprinkle with the sesame seeds, if desired.
Bake for 20 minutes or until the pastries are golden brown.
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