Pepperidge Farm Southwestern Strudel

This incredibly savory and surprisingly easy dish features
family-friendly southwestern flavors all wrapped up in a golden puff
pastry crust!

Pepperidge Farm Southwestern Strudel
from Campbell's Kitchen

Thaw Time: 40 min. Prep Time: 20 min. Bake Time: 30 min.

1/2 of a 17.3 ounce package Pepperidge Farm(R) Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 1/2 cups chopped cooked chicken
1 cup shredded Colby Jack cheese
1 can (11 ounces) Mexican-style corn, drained
1/2 cup fresh bread crumbs
1 cup Pace(R) Picante Sauce
2 tsp. chopped fresh parsley
1 pkg. (5 ounces) mixed salad greens
Sour cream (optional)

Directions:
Thaw the pastry sheet at room temperature for 40 minutes. Heat the oven
to 400°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 16 x 12-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.
 Serving Suggestion: Serve with home-style coleslaw. For dessert serve
chilled key lime pie. Serves 6.

Kitchen Clip:
You can use store-bought rotisserie chicken or leftover chicken for this
recipe.
Received on Wed Sep 17 13:42:26 2008