Ingredients
2 cups chopped rotisserie chicken (about 10 ounces)1 carton (8 ounces) spreadable chive and onion cream cheese1 cup shredded pepper jack or Monterey Jack cheese1 can (4 ounces) diced jalapeno peppers1 sheet frozen puff pastry, thawed1 large egg, lightly beaten
Preparation
Preheat oven to 425°. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers.
On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment-lined baking sheet. Spread half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal.
Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.
