Cooking Directions

• Heat the oven to 375°F.  Line a baking sheet with parchment paper.
• Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x12-inch rectangle. Cut into 3 (14x4-inch) strips.  Cut each strip in half to make 6 (7x4-inch) pieces.  Repeat with remaining pastry sheet.
• 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.
• Bake for 20 minutes or until the pastries are golden brown.  Serve the pastries with the dressing and celery.

Ingredients

• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 package (about 25 ounces) frozen fully-cooked buffalo-style breaded chicken strips
• 0.75 cup blue cheese salad dressing
• 12 celerysticks