Ingredients
20
20 servings
- •2 sheets puff pastry, thawed if frozen
- •⅔ cup pesto sauce
- •8 oz chicken, cooked, shredded
- •½ cup shredded parmesan cheese
- •kosher salt, to taste
- •2 eggs, beaten
- •fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface to a 9x12-inch (23x30 cm) rectangles.
- Spread the pesto sauce over the sheets using a spatula or spoon. Top with the shredded chicken, Parmesan, and salt.
- Starting from a short end, carefully roll up the puff pastry to form logs.
- Slice the logs into ½-inch (1 cm) rounds and arrange them on the prepared baking sheet, spacing 1 inch (2 cm) apart. Brush with egg wash.
- Bake for 20-25 minutes, or until golden brown.
- Sprinkle with chopped parsley, then serve.
- Enjoy!
Nutritional Facts
Per 20 servings
- Calories: 218
- Carbohydrate: 11g
- Fat: 15g
- Fiber: 0g
- Protein: 7g
- Sugar: 0g
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