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Southwestern Strudel

Southwestern Strudel

4.67 3

This savory strudel features chicken, Colby Jack cheese, corn and picante sauce, rolled up in puff pastry...it make a fabulous topper for mixed salad greens.

serves 6 people

Ingredients

cost per recipe: $9.78

The price is determined by the national average.

  • 1

    egg

  • 1

    tablespoon water

  • 1 1/2

    cups chopped boneless, skinless chicken breasts, cooked

  • 1

    cup shredded Colby Jack cheese (about 4 ounces)

  • 1

    can (11 ounces) Mexican style corn, drained

  • 1/2

    cup fresh bread crumbs

  • 1

    cup Pace® Picante Sauce

  • 1/2

    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 2

    teaspoons chopped fresh parsley

  • 5

    ounces (1 package) mixed salad greens

  • 1/2

    cup sour cream

view nutrition info

How to Make It

Heat the oven to 400°F.  Beat 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 16x12-inch rectangle. With the short side facing you, spoon the chicken mixture onto the bottom half of the pastry to within 1-inch of the edges.  Starting at the short side, roll up like a jelly roll.  Place the pastry seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture and sprinkle with the parsley.  Cut 2-inch slits 2 inches apart in the pastry top. Bake for 30 minutes or until the pastry is golden brown.  Slice and serve warm on the salad greens with the sour cream, if desired.
Step 1

Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.

Step 2

Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.

Step 3

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12-inch rectangle. With the short side facing you, spoon the chicken mixture onto the bottom half of the pastry to within 1-inch of the edges.  Starting at the short side, roll up like a jelly roll.  Place the pastry seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture and sprinkle with the parsley.  Cut 2-inch slits 2 inches apart in the pastry top.

Step 4

Bake for 30 minutes or until the pastry is golden brown.  Slice and serve warm on the salad greens with the sour cream, if desired.

Recipe Tips

  • Serving Suggestion: Serve with home-style coleslaw.  For dessert serve chilled key lime pie.

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Made With
Pace® Picante Sauce

Pace® Picante Sauce

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Ratings & Reviews

(3)
  • Marie K.

    April 4, 2014

    Great lunch option even my toddlers liked it!

    Easy to make. I did change it by using canned chicken and crab meat. We all enjoyed it very much!

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    (0) (0)
  • tsiawddsm

    September 22, 2008

    Southwestern Strudel

    I made it for dinner with puff pastry sheets. Everyone loved it!! Also for a small dinner party, I used puff pastry shells for a fancy flair. It was also excellent!!!

    Was this helpful?

    (0) (0)
  • antonts

    May 19, 2006

    Southwestern Strudel

    This was great!

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    (0) (0)

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