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Source: Campbell's Recipes
Tagged With: 8 servings
Southwest Chicken Pastry Wraps
Want to try a deliciously different sandwich?  This pastry pocket sandwich is served warm, and features a spicy blend of chicken and melted Cheddar cheese, wrapped in flaky puff pastry.
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Serves: 8 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
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Vegetable cooking spray
1 tablespoon Vegetable Oil
1 medium green pepper, chopped (about 3/4 cup)
1 medium red onion, sliced
1 tablespoon chili powder
3 cups cubed cooked chicken
1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed according to package directions
2 cups shredded Cheddar cheese (about 8 ounces)
1 egg, beaten

Heat the oven to 375°F. Lightly spray 2 baking sheets with the cooking spray or line them with parchment paper.
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, onion and chili powder and cook until the vegetables are tender-crisp, stirring occasionally. Stir in the chicken.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry into a 12 x 14-inch rectangle. Cut the rectangle into 4 (6 x 7-inch) rectangles. Repeat with remaining pastry sheet, making 8 rectangles in all.
Spoon 1/2 cup chicken mixture in the center of each rectangle. Top each wih 1/4 cup cheese. Brush the edges of the pastry with the beaten egg. Fold the pastry over the filling and crimp the edges to seal. Place the pastries on the prepared baking sheets. Brush the pastries with the egg.
Bake the pastries for 20 minutes or until they're golden brown. Serve with the jalapeño peppers, picante sauce and sour cream, if desired.
Easy Substitution: Substitute 2 cans (12.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

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