Pepperidge Farm® Southwestern Strudel

Directions

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.

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Reviews (4)

Your Rating:

5

George W.R.Egonut

Dec. 7, 2009

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

3

MMOH

Nov. 23, 2012

"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."

3

SweetNov88

Mar. 30, 2012

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