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Location: Texas, United States

Friday, October 05, 2007

Southwestern Strudel

1/2 pkg. (17.3 oz.) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 1/2 cups chopped 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.) baby greens salad blend
Sour cream (optional)

THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F. Mix egg and water.
MIX chicken, cheese, corn, bread crumbs and picante sauce.
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.



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