What You'll Need
2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1
Heat the oven to 400°F. Stir the chicken, cheese and hot sauce in a medium bowl.
- 2
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
- 3
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.
- 4
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.
