Buffalo Chicken Puffs
Thaw Time: 40 minutes
Bake Time: 20 minutes
Prep Time: 15 minutes
Makes: 6
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Ingredients
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 package (28 ounces) frozen Buffalo-style breaded chicken strips
3/4 cup blue cheese salad dressing
Celery sticks
Directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven 375°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
Unroll
1
pastry sheet on a lightly floured surface. Roll to a 14 x 12-inch rectangle. With a pizza cutter or knife cut the pastry into 3 (14 x 4-inch) strips. Cut each strip in half to make 6 (7 x 4-inch) pieces. Repeat with remaining pastry sheet.
Cut chicken into 3-inch pieces. Place
1
chicken piece on each strip. Fold short sides to the center and roll pastry over like a jelly roll. Press the ends to seal. Place the rectangles, seam-side down, on the prepared baking sheet. Freeze any remaining chicken strips.
Bake for 20 minutes or until golden. For each serving, serve
2
chicken puffs with
2 tablespoons
salad dressing and celery.
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