Chicken Puff Pastry Crowns

1 Review
  • Prep 20 m
  • Cook 20 m
  • Total 40 m
Servings: 18

Ingredients

Directions

  1. 1. 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.
  2. 2. 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.

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Chicken Puff Pastry Crowns is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from I have found a new Sunday Brunch hit. I made these for Sunday Brunch after the early church service. It was the biggest hit I think I have been credited with. They are requested for dinner now. They are just so easy. I can prep early and then pop them in the oven when we return. By the time we change clothes, brunch is ready.
Date published: 2017-08-10
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