Wednesday, November 16, 2011

Buffalo Chicken Stromboli

Ellie & I made these delicious buffalo chicken filled pastries tonight for dinner.  She chose them last week and we finally got around to making them.  No hot sauce in Ellie's.  I'm a spicy food fanatic, so I added extra to my own.  These are also great for on the go, sorta like a hot pocket, only better!

Recipe & Photo from AllRecipes


   2 cups cubed or shredded cooked chicken
   ¼ cup crumbled blue cheese
   3 tablespoons Frank's® RedHot® Sauce
   ½ (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, 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.

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