To make them, you’ll need to roll 2 thawed sheets of frozen puff pastry into rectangles.
Then, spread the Buffalo chicken filling over the rectangles and roll up each rectangle jelly-roll style.
Ingredients
2cupsfinely chopped rotisserie chicken breast (from 1 rotisserie chicken)
1(8-oz.)
Credit: Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Kathleen Varner
Line 2 rimmed baking sheets with parchment paper, and set aside.
On a lightly floured work surface, roll each thawed puff pastry sheet into a 15- x 12-inch rectangle.
Spread half the cream cheese mixture on each pastry rectangle, leaving a 1/2-inch pastry border on all sides.
Brush long pastry border with water; roll to close, pinching pastry to secure.
Place rolls, seam side down, on a large baking sheet, and chill 10 minutes.
Place chilled rolls on a work surface.
Bake in preheated oven until pastry is puffed and light golden brown, 13 to 15 minutes.
