Recipe
Ingredients
-
2 cups cubed or shredded boneless, skinless chicken breasts, cooked
-
1/4 cup crumbled blue cheese
-
3 tablespoons Franks® Redhot® Original Cayenne Pepper Sauce
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
Directions
Heat the oven to 400°F. Stir the chicken, cheese and hot sauce in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
New England Clam Chowder Cups
-
Puff Pastry Cinnamon Walnut Swirls
-
Apricot Chicken en Croûte
-
Napoleons with Ginger Cream & Mandarin Oranges
-
Roasted Red Pepper & Basil Puffs
-
Brie and Walnut Tartlets
-
Mixed Berry Baskets
-
Spinach and Feta Mini-Calzones
-
Crab-Cheese Spirals
-
Bacon and Clam White Pizza
-
Puff Pastry Strawberry and Cream Napoleons
-
Spirited Peaches à la Mode
-
Citrus Salmon Lollipuffs
-
Southern Pecan Crisps
-
Almond Orange Pithivier
-
Fruit Pizza Puffs
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?