Unfold the thawed pastry. Cut out 36 2-inch rounds with a cookie cutter. Using a small cookie cutter, cut a small circle out of the center at of half of the pastry rounds. These rounds without centers will become the pastry tops. Chill pastry.
Blend dressing mix into the cream cheese. Blend in the chicken and the peppers. Pile a heaping teaspoon of filling on each whole pastry round. Cover with pastry tops. Seal edges with water and firmly press edges together with the tines of fork. Brush tops with beaten egg yolk. Chill well. Bake on an ungreased baking sheet at 400°F for 20 minutes, or until golden brown and puffed.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 3 out of
WAY too much ranch!!WHOA, I am an absolute ranch fanatic but the amount of seasoning this recipe calls for is crazy over-the-top. One packet seems reasonable, but when I made these they literally tasted like I was just eating straight up ranch powder. I would absolutely cut the amount of ranch in half if I ever made them again.
It was a shame though, because the puff pastry was delicious and I think if the ranch ratio had been right these could have been amazing! As it was though, it was SO strong we actually had to throw them away.
Date published: 2020-12-31
Rated 4 out of
Very goodThese are so good and are going to be my new go tos to go with dinner.