Southwestern Strudel
This savory strudel features chicken, Colby Jack cheese, corn and picante sauce, rolled up in puff pastry...it make a fabulous topper for mixed salad greens.
Ingredients
1 egg
1 tablespoon water
1.5 cups chopped boneless, skinless chicken breasts, cooked
1 cup shredded Colby Jack cheese (about 4 ounces)
1 can (11 ounces) Mexican style corn, drained
0.5 cup fresh bread crumbs
1 cup Pace® Picante Sauce
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 teaspoons chopped fresh parsley
5 ounces (1 package) mixed salad greens
0.5 cup sour cream
1 tablespoon water
1.5 cups chopped boneless, skinless chicken breasts, cooked
1 cup shredded Colby Jack cheese (about 4 ounces)
1 can (11 ounces) Mexican style corn, drained
0.5 cup fresh bread crumbs
1 cup Pace® Picante Sauce
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 teaspoons chopped fresh parsley
5 ounces (1 package) mixed salad greens
0.5 cup sour cream
Instructions
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.
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.
Southwestern Strudel
This savory strudel features chicken, Colby Jack cheese, corn and picante sauce, rolled up in puff pastry...it make a fabulous topper for mixed salad greens.
Directions
Print
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.
Ingredients
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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