Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.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 to within 1-inch of the edges. Starting at the short side, roll up like a jelly roll. Place the pastry seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture and sprinkle with the parsley. Cut 2-inch slits 2 inches apart in the pastry top.Bake for 30 minutes or until the pastry is golden brown. Slice and serve warm on the salad greens with the sour cream, if desired.
1 egg1 tablespoon water1.5 cups chopped boneless, skinless chicken breasts, cooked1 cup shredded Colby Jack cheese (about 4 ounces)1 can (11 ounces) Mexican style corn, drained0.5 cup fresh bread crumbs1 cup Pace® Picante Sauce0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed2 teaspoons chopped fresh parsley5 ounces (1 package) mixed salad greens0.5 cup sour cream
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