1.5 cups meat from a rotisserie chicken cooked chopped
1 eggs
2 teaspoons parsley fresh chopped
5 ounce salad greens mixed
1 cup picante sauce pace®
1 sheet puff pastry pepperidge farm®
1 tablespoon water
Equipment
bowl
baking sheet
oven
Directions
Thaw the pastry sheet at room temperature for 40 minutes.
Heat the oven to 400 degrees F. Stir 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 sheet to within 1-inch of the edges. Starting at the short side, roll up like a jellyroll.
Place the pastry roll seam-side down on a baking sheet. Tuck the ends under to seal.
Brush with the egg mixture and sprinkle with the parsley.
Cut 2-inch slits 2 inches apart on the top.
Bake for 30 minutes or until the pastry is golden. Slice and serve warm on the salad greens with the sour cream, if desired.
