Pepperidge Farm® Southwestern Strudel

Pepperidge Farm® Southwestern Strudel

4

"A perfectly golden and flaky Pepperidge Farm® Puff Pastry Sheet encases chicken, Colby Jack cheese, corn and Pace® Picante Sauce to make a fabulous topper for mixed salad greens."

Ingredients

1 h 30 m {{adjustedServings}} servings 430 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 430 kcal
  • 22%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.
  3. Unfold the pastry sheet on a lightly floured surface. 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.
  4. Bake for 30 minutes or until the pastry is golden. Slice and serve warm on the salad greens with the sour cream, if desired.

Footnotes

  • Serving Suggestion: Serve with home-style coleslaw. For dessert serve chilled key lime pie.
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Reviews

4
  1. 5 Ratings

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Good recipe. I used taco sauce instead of salsa, and served with cilantro and chopped tomatoes.

I had a sheet of puff pastry that I needed to use before it dried out and this seemed like a fun recipe. I cooked my chicken breasts in the crock pot with taco seasoning and just enough water to...

Was easy to make. I used some leftover mexican rice that I had on hand instead of the bread crumbs.