"Yum and super easy! (Even my 9 month old enjoys these!)"
1 (2 sheet) boxes
( found in freezer section usually near desserts and frozen doughs)
1 (8 ounce) containers
philadelphia chive & onion cream cheese
shredded mozzarella cheese
1 1/2 cups
shredded cooked chicken breasts
cooked crumbled bacon
finely chopped sun-dried tomatoes
Lay Pastry Puffs out to defrost while you are cooking chicken and bacon.
Preheat your oven to 400 degrees.
Warm cream cheese in the microwave for 30 seconds to soften it so it's easier to stir. Place the cream cheese into a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir well to combine thoroughly and set aside.
Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each. Cut other pastry puff the same way making a total of 32 squares.
Place about 2 teaspoons of cream cheese mixture onto each square.
With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle.
Press edges together and crimp with a fork to seal.
After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
Bake in preheated oven for 15 minutes or until puffed and golden brown.
Cool 10 minutes before serving. Can also be served at room temperature.
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Bacon and Chicken Pastry Pockets (cont.)