Chicken Puff Pastry Crowns

Reviews (2)

Rated 4.5/5 based on 2 customer reviews

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 18

See step-by-step

Ingredients (7)

½ cup minced red pepper
1 box (17¼ ounces) frozen puff pastry thawed, sheets
1 cup minced, cooked chicken
1 egg yolk beaten
1 package (8 ounces) cream cheese softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
⅓ cup minced green pepper

Steps (2)

Step 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.
Step 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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Reviews
(2)

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Rated 4 out of 5 by jacnat138 from Great for Brunch 4 stars because it takes time. It was Wonderful. Will be making it again.

Date published: 2018-03-20

Rated 5 out of 5 by peggynunn 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