Servings:
18 servings
Total Time:
1 hr 20 mins
Ingredients
-
1 8-ounce packagecream cheese, softenedsee savings
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1 1-ounce packetHidden Valley® Original Ranch® Salad Dressing & Seasoning Mixsee savings
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1 cupcooked chicken, mincedsee savings
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1/2small red pepper, stem removed, seeded, and dicedsee savings
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1/2small green pepper, stem removed, seeded, and dicedsee savings
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Salt and freshly ground peppersee savings
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1 17.25-ounce packagefrozen puff pastry sheets, thawedsee savings
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1egg yolk, lightly beatensee savings
Directions
1.
Preheat the oven to 400 degrees F.
2.
In a bowl, combine the cream cheese together with the seasoning mix and stir until well blended. Fold the chicken and peppers into the cream cheese mixture. Season with salt and pepper.
3.
Unfold the thawed pastry on a lightly floured surface.
4.
With a 2-inch round cookie cutter, cut 36 rounds.
5.
With a 1-inch cookie cutter, cut the center out of half the rounds.
6.
Arrange the whole rounds on a parchment-lined baking sheet.
7.
Spoon 1 tablespoon of the chicken mixture in the center of each round. Top each round with one of the cut-out rounds and seal the edges with a fork. Brush the rounds with the egg yolk.
8.
Chill for 1 hour.
9.
Bake for 20 minutes or until puffed and golden.
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