Recipes — November 16, 2013 at 11:45 am

Buffalo Chicken Puffs


Buffalo Chicken Puffs: Easy finger food
for your next tailgate or homegate!


1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 package (about 25 ounces) frozen fully-cooked Buffalo-style breaded chicken strips
¾ cup blue cheese salad dressing
Celery sticks



1. Heat the oven to 375°F. Line a baking sheet with parchment paper.

  • 2. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14×12-inch rectangle. Cut into 3 (14×4-inch) strips. Cut each strip in half to make 6 (7×4-inch) pieces. Repeat with remaining pastry sheet.
  • 3.
  • Cut the chicken strips into 3-inch pieces. Place 1 chicken piece on each pastry strip. Fold the short sides of the pastry to the center over the chicken and roll up like a jelly roll. Press the ends to seal. Place the filled pastries, seam-side down, onto the baking sheet. Reserve the remaining chicken for another use.
  • 4. Bake for 20 minutes or until the pastries are golden brown. Serve the pastries with the dressing and celery.

Source: & Campbells Kitchen



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