Cooking Directions

• Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork.
• Stir the chicken, cheese, corn, bread crumbs and picante sauce in a medium 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 to within 1-inch of the edges.  Starting at the short side, roll up like a jelly roll.  Place the pastry seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture and sprinkle with the parsley.  Cut 2-inch slits 2 inches apart in the pastry top.
• Bake for 30 minutes or until the pastry is golden brown.  Slice and serve warm on the salad greens with the sour cream, if desired.

Ingredients

• 1 egg
• 1 tablespoon water
• 1.5 cups chopped boneless, skinless chicken breasts, cooked
• 1 cup shredded Colby Jack cheese (about 4 ounces)
• 1 can (11 ounces) Mexican style corn, drained
• 0.5 cup fresh bread crumbs
• 1 cup Pace® Picante Sauce
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 teaspoons chopped fresh parsley
• 5 ounces (1 package) mixed salad greens
• 0.5 cup sour cream