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Pepperidge Farm® Southwestern Strudel

By: Campbell's Kitchen  
"A perfectly golden and flaky Pepperidge Farm® Puff Pastry Sheet encases chicken, Colby Jack cheese, corn and Pace® Picante Sauce to make a fabulous topper for mixed salad greens."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 49 people have saved this

Prep Time:
1 Hr
Cook Time:
30 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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)

Directions

  1. 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.
  2. Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium bowl.
  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 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.
  4. Bake for 30 minutes or until the pastry is golden. Slice and serve warm on the salad greens with the sour cream, if desired.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 431 | Total Fat: 25.1g | Cholesterol: 80mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2009 by George W.R.Egonut 
Good recipe. I used taco sauce instead of salsa, and served with cilantro and chopped tomatoes. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2009 by tcutrer 
This is a great recipe! I cooked the chicken is cajun spices with onions. I also added black... MORE

 
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