BUFFALO CHICKEN STROMBOLI
2 cups cubed or shredded boneless, skinless chicken breasts, cooked
1/4 cup crumbled blue cheese
3 tablespoons Franks® Redhot® Original Cayenne Pepper Sauce
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
Heat the oven to 400°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.