Pepperidge Farm(R) Southwestern Strudel |
|
 |
Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
A perfectly golden and flaky Pepperidge Farm® Puff Pastry Sheet encases chicken, Colby Jack cheese, corn and Pace® Picante Sauce to make a fabulous topper for mixed salad greens. Ingredients:
1 sheet pepperidge farm® puff pastry |
1 egg |
1 tablespoon water |
1 1/2 cups chopped cooked chicken |
1 cup shredded colby-jack cheese |
1 (11 ounce) can mexican-style corn, drained |
1/2 cup fresh bread crumbs |
1 cup pace® picante sauce |
2 teaspoons chopped fresh parsley |
1 (5 ounce) package mixed salad greens |
sour cream (optional) |
Directions:
1. Thaw the pastry sheet at room temperature for 40 minutes. Heat the oven to 400 degrees F. Stir the egg and water in a small bowl with a fork.
2. Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.
3. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the chicken mixture onto the bottom half of the pastry sheet to within 1-inch of the edges. Starting at the short side, roll up like a jellyroll. Place the pastry roll seam-side down on a baking sheet. Tuck the ends under to seal. Brush with the egg mixture and sprinkle with the parsley. Cut 2-inch slits 2 inches apart on the top.
4. Bake for 30 minutes or until the pastry is golden. Slice and serve warm on the salad greens with the sour cream, if desired.
|
|