Jalapeno Popper Pocket
Recipe information
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Cooking:
15 min.
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Servings per container:
1
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Source:
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Ingredients for - Jalapeno Popper Pocket

1. 2 cups chopped rotisserie chicken (about 10 ounces) -
2. 1 carton (8 ounces) spreadable chive and onion cream cheese -
3. 1 cup shredded pepper jack or Monterey Jack cheese -
4. 1 can (4 ounces) diced jalapeno peppers -
5. 1 sheet frozen puff pastry, thawed -
6. 1 large egg, lightly beaten -

How to cook deliciously - Jalapeno Popper Pocket

1. Stage

Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers.

2. Stage

On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment-lined baking sheet. Spread half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal.

3. Stage

Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

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