The flavors of the Southwest wrapped up in puff pastry for an easy, elegant and tasty meal. This was one of my winning entries I created for Pace Salsa’s “What Do You Do With Your Pace” Recipe Contest. Pace’s remark on my recipe… “This delicious treat caused our judges to sit up and take notice!”
1/2 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 tbsp. water
1 1/2 cups chopped cooked cooked chicken
1 cup shredded Colby Jack cheese
1 can (11 oz.) Mexican-style corn, drained
1/2 cup fresh bread crumbs
1 cup Pace® Picante Sauce
2 tsp. chopped fresh parsley
1 pkg. (5 oz.) mixed salad greens
Sour cream (optional)
THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F. Mix egg and water.
MIX together chicken, cheese, corn, bread crumbs and picante sauce in large bowl.
UNFOLD pastry sheet on lightly floured surface. Roll into 16″ x 12″ rectangle. With short side facing you, place chicken mixture on bottom half of pastry to within 1″ of edges. Starting at short side, roll up like a jellyroll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture and sprinkle with parsley. Cut 2″ slits 2″ apart on top.
BAKE 30 min. or until golden. Slice and serve warm on a bed of baby greens with sour cream, if desired.
Want more recipes using Pace Salsa? Try my Rio Salsa Polenta
From Campbell’s Kitchen