suemunzlinger's Recipe

Mexican Strudle

Category: Main Dish

1 sheet Pepperidge Farm Puff Pastry

1 egg

1 tablespoon water

1 1/2 cups chopped cooked chicken

1 cup shredded Colby-Jack cheese

1 (11 ounce) can Mexican-style corn, drained

1/2 cup fresh bread crumbs

1 cup Picante Sauce

2 teaspoons chopped fresh parsley

1 (5 ounce) package mixed salad greens

Sour cream (optional)

Directions
Thaw the pastry sheet at room temperature for 40 minutes.
Heat the oven to 400 degrees 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.
Roll the pastry sheet into a 16x12-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.

Pepperidge Farm