Ingredients
2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's� RedHot� Sauce
1/2 (17.3 ounce) package Pepperidge Farm� Puff Pastry Sheets, thawed
Directions
Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.
With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.
Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.
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