Ingredients & Directions
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
- 2 cups shredded Italian cheese blendor mozzarella cheese (about 8 ounces)
- 10 ounces (1 jar) caponata (eggplant salad)
- 1 cup cubed boneless, skinless chicken breasts, cooked
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares onto a baking sheet. Prick the pastry squares with a fork.
Bake for 10 minutes or until the pastries are golden. Let cool on the baking sheet for 5 minutes. Split each pastry into 2 layers, making 8 in all.
Layer 1/4 cup cheese, about 1/4 cup caponata and about 1/4 cup chicken on each bottom pastry layer. Top each with 1/4 cup cheese and the top pastry layers. Place the pastries onto a baking sheet. Bake for 5 minutes or until the pastries are golden brown and the cheese is melted.