Jalapeno Popper Pocket

Name: Jalapeno Popper Pocket
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings.
Ingredients: 2 cups chopped rotisserie chicken (about 10 ounces); 1 carton (8 ounces) spreadable chive and onion cream cheese; 1 cup shredded pepper jack or Monterey Jack cheese; 1 can (4 ounces) diced jalapeno peppers; 1 sheet frozen puff pastry, thawed; 1 large egg, lightly beaten

For a fresh take on fried jalapeno poppers, we stuff chicken, cheeses and jalapenos inside puff pastry and bake. —Sally Sibthorpe, Shelby Township, Michigan

Ingredients

2 cups chopped rotisserie chicken (about 10 ounces)
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup shredded pepper jack or Monterey Jack cheese
1 can (4 ounces) diced jalapeno peppers
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Directions

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 paper-lined baking sheet. Spread one 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.