Pepperidge Farm® Southwestern Strudel

Name: Pepperidge Farm® Southwestern Strudel
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters fresh bread crumbs; 312 grams Mexican-style corn, drained; 237 milliliters shredded Colby-Jack cheese; 355 milliliters chopped cooked chicken; 1 egg; 2 teaspoons chopped fresh parsley; 142 grams package mixed salad greens; 237 milliliters Pace® Picante Sauce; 1 sheet Pepperidge Farm® Puff Pastry; 1 Tbsp water

Pepperidge Farm® Southwestern Strudel requires about 1 hour and 30 minutes from start to finish. One serving contains 491 calories, 21g of protein, and 29g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of parsley, corn, colby-jack cheese, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Oven

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

Ingredients you will need

Picante Sauce

Breadcrumbs

Whole Chicken

Cheese

Corn

Equipment you will use

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 sheet to within 1-inch of the edges. Starting at the short side, roll up like a jellyroll.

Ingredients you will need

Whole Chicken

Roll