Stuffed Hawaiian Chicken Puffs

It sounded like an interesting recipe, especially if you have leftover chicken in the fridge. Note: Thaw the pastry sheets at room temp for 20 min, and do not unfold.

• Ready In: 35 mins
• Serves: 18
• Yields: 18 puffs

Ingredients

• 1 (28 ounce) can diced tomatoes
• 2 (20 ounce) cans crushed pineapple, drained
• 1⁄2 cup cider vinegar
• 1 (2 7/8ounce) package Ball fruit salsa mix, from Ball Simple Creations
• 1 (17 1/3ounce) box puff pastry sheets
• 1  cup  shredded  cooked chicken
• 3⁄4 cup cheddar cheese, shredded
•  chili powder

Directions

1. Combine tomatoes, pineapple, vinegar and fruit salsa mix in a saucepan.
2. Bring to a boil.
3. Reduce the heat and let it simmer for 5 minute Reserve 1 cup salsa (Refrigerate the rest for other purposes).
4. Combine reserved salsa, chicken, and cheese in a medium bowl.
5. Preheat oven to 350°F.
6. On a lightly floured surface, unfold a pastry sheet and roll out into a 12x12 in square.
7. Cut the pastry sheet into about 9 4x4 squares.
8. Place a bit of chicken mixture onto each square.
9. Fold over 1 corner to match the other corner and pinch sides to secure.
10. Repeat this for the second pastry sheet as well.
11. Sprinkle tops with chili powder if desired.
12. Bake for 15 min, or until golden brown.