Pepperidge Farm® Southwestern Strudel4 Reviews
- Prep: 1 hr
- Cook: 30 min
- Ready In: 1 hr 30 min
“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.” - by Campbell's Kitchen
Original recipe yields 6 servings
- 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.
- 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.
- Bake for 30 minutes or until the pastry is golden. Slice and serve warm on the salad greens with the sour cream, if desired.
Amount Per Serving (6 total)
- 430 cal
- 25.2 g
- 30 g
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"Good recipe. I used taco sauce instead of salsa, and served with cilantro and chopped tomatoes...." See more"
"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 keep ..." See moreit moist. I used chunky salsa, substituted cilantro for the parsley and also added some lime juice and a can of drained black beans. Very good served over a mix of field greens, spinach and cherry tomatoes, and then topped with guacamole and sour cream."
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