- 1 sheet Pepperidge Farm® Puff Pastry
- 1 egg
- 1 tablespoon water
- 1 1/2 cups chopped cooked chicken
- 1 cup shredded Colby-Jack cheese
- 1 (11 ounce) can Mexican-style corn, drained
- 1/2 cup fresh bread crumbs
- 1 cup Pace® Picante Sauce
- 2 teaspoons chopped fresh parsley
- 1 (5 ounce) package mixed salad greens
- Sour cream (optional)
- 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 16×12-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.