Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
2 cups shredded Italian cheese blend or mozzarella cheese (about 8 ounces)
-
10 ounces (1 jar) caponata (eggplant salad)
-
1 cup cubed boneless, skinless chicken breasts, cooked
Directions
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 (about 5-inch) squares. Place the pastry squares onto a baking sheet. Prick the pastry squares with a fork.
Bake for 10 minutes or until the pastries are golden. Let cool on the baking sheet for 5 minutes. Split each pastry into 2 layers, making 8 in all.
Layer 1/4 cup cheese, about 1/4 cup caponata and about 1/4 cup chicken on each bottom pastry layer. Top each with 1/4 cup cheese and the top pastry layers. Place the pastries onto a baking sheet. Bake for 5 minutes or until the pastries are golden brown and the cheese is melted.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Ham & Broccoli Swirls
-
Snow Kids in Puff Pastry Shells
-
Roasted Winter Vegetable Ragoût in Pastry Shells
-
Tomato Jewel Tartlets
-
Spinach and Feta Mini-Calzones
-
Brown Sugar & Bacon Puff Twists
-
Stuffed Pork Tenderloins en Croûte
-
Sausage & Stuffing Criss-Cross Pastry
-
Nacho Cheese Bites
-
Spinach & Feta Pie
-
Chocolate Almond Raspberry Cannoli Shells
-
Apple Strudel
-
Egg & Chorizo Tarts
-
Savory Herb-Crusted Turkey Pot Pie
-
Mummy Pizza Puffs
-
Oktoberfest Puffzels
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?