Buffalo Chicken Stromboli
  • Print

Buffalo Chicken Stromboli

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Serves: 4
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 2 cups cubed or shredded boneless, skinless chicken breasts, cooked
  • 1/4 cup crumbled blue cheese
  • 3 tablespoons Franks® Redhot® Original Cayenne Pepper Sauce
  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Heat the oven to 400°F.  Stir the chicken, cheese and hot sauce in a medium bowl.

Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 10x14-inch rectangle.

With the short side facing you, spoon the chicken mixture down the center of the pastry.  Fold 2 opposite sides of the pastry to the center over the filling and press to seal.  Place the pastry, seam-side down, onto a baking sheet.  Tuck the ends under to seal.

Bake for 30 minutes or until the pastry is golden brown.  Cut the pastry in quarters to serve.

Tips

Serving Suggestion: Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.