Creamy Chicken and Bacon Pastry Pockets1 box puff pastry (2 sheets)
1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 C shredded mozzarella cheese
1 1/2 C cooked shredded chicken breast
1/3 C cooked crumbled bacon
3 Tbs finely chopped sun-dried tomatoes
1 Tbs water
Preheat oven to 400 degrees. Microwave cream cheese for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.
Defrost puff pastry sheets according to package directions. Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3" each.
Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal. After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry. Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving - they can also be served at room temperature.
One more thought - I did have some of the left over chicken mixture, so I improvised and put it in a shallow casserole dish, topped it with some of the shredded mozzarella cheese and baked it for about 10-15 min at 375. It turned out to be an awesome dip and it was a great snack to have with some triscuits while watching college football.
Overall, I'd say give these a try - they were a big hit at the party...Enjoy!