Buffalo Chicken Puffs
Add some sophistication to Buffalo-style chicken by baking it in a convenient puff pastry wrapper. Don't forget the celery and blue cheese dressing.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 package (about 25 ounces) frozen fully-cooked buffalo-style breaded chicken strips
0.75 cup blue cheese salad dressing
12 celerysticks
1 package (about 25 ounces) frozen fully-cooked buffalo-style breaded chicken strips
0.75 cup blue cheese salad dressing
12 celerysticks
Instructions
Heat the oven to 375°F. Line a baking sheet with parchment paper.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Cut into 3 (14x4-inch) strips. Cut each strip in half to make 6 (7x4-inch) pieces. Repeat with remaining pastry sheet.
Cut the chicken strips into 3-inch pieces. Place 1 chicken piece on each pastry strip. Fold the short sides of the pastry to the center over the chicken and roll up like a jelly roll. Press the ends to seal. Place the filled pastries, seam-side down, onto the baking sheet. Reserve the remaining chicken for another use.
Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with the dressing and celery.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Cut into 3 (14x4-inch) strips. Cut each strip in half to make 6 (7x4-inch) pieces. Repeat with remaining pastry sheet.
Cut the chicken strips into 3-inch pieces. Place 1 chicken piece on each pastry strip. Fold the short sides of the pastry to the center over the chicken and roll up like a jelly roll. Press the ends to seal. Place the filled pastries, seam-side down, onto the baking sheet. Reserve the remaining chicken for another use.
Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with the dressing and celery.
Buffalo Chicken Puffs
Add some sophistication to Buffalo-style chicken by baking it in a convenient puff pastry wrapper. Don't forget the celery and blue cheese dressing.
Directions
Print
Heat the oven to 375°F. Line a baking sheet with parchment paper.Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Cut into 3 (14x4-inch) strips. Cut each strip in half to make 6 (7x4-inch) pieces. Repeat with remaining pastry sheet.Cut the chicken strips into 3-inch pieces. Place 1 chicken piece on each pastry strip. Fold the short sides of the pastry to the center over the chicken and roll up like a jelly roll. Press the ends to seal. Place the filled pastries, seam-side down, onto the baking sheet. Reserve the remaining chicken for another use.Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with the dressing and celery.
Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed1 package (about 25 ounces) frozen fully-cooked buffalo-style breaded chicken strips0.75 cup blue cheese salad dressing12 celerysticks
Chocolate Berry Twists
Bittersweet chocolate and sweet raspberry ...
Peach Orzo Salad
The secret to this salad is orzo that’s ...
Zucchini, Tomato & Mozzarella Tart
Here's an exquisite, meatless appetizer th...
Saucy Vegetable Bake
Frozen veggies and Cheddar cheese soup com...