Prep Time 10 minutes Cook Time 25 minutes
by Anne Coleman
What you'll need
- 1 package (2 sheets) puff pastry, thawed
- 2 pounds rotisserie chicken, (1 small)
- 1/2 cup tomato bruschetta, (store-bought)
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 egg
- 1 tablespoon water
Notes:
Serves 8
Variations:
For appetizer-sized turnovers: Cut each pastry sheet into 8 squares and top each with a tablespoon of chicken and a teaspoon each of bruschetta, Parmesan and mozzarella. Brush with egg wash and bake for 15 minutes or until golden brown and bubbling at the edges. Makes 16 appetizers.
How to make it
- Preheat oven to 400° F and line two baking sheets with parchment paper.
- Remove meat from chicken and chop -- you need 2 cups. Save leftover chicken and carcass for other recipes.
- Unfold puff pastry and cut each sheet into 4 even squares.
- Beat egg and water until frothy and brush the outer edge of each square with mixture.
- Mound in the center of each pastry square: 1/4 cup chicken, 1 tablespoon each of bruschetta, Parmesan and mozzarella.
- Fold pastry over diagonally, making a triangle, and press the edges well to seal. Brush the top of each pastry with egg wash and bake for 20 to 25 minutes or until golden brown and bubbling at the edges.
