Lunch: Jalapeno Popper Pocket Recipe

Ingredients

2 cups chopped rotisserie chicken (about 10 ounces)
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup (4 ounces) shredded pepper jack or Monterey Jack cheese
1 can (4 ounces) diced jalapeno peppers
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Instructions

Preheat oven to 425 °. In a bowl, mix chicken, cream cheese, pepper jack cheese and peppers.
On a lightly floured surface, unfold puff pastry; roll into a 13-in. square. Place on a parchment paper-lined baking sheet. Spread one half with chicken mixture to within 1/2 in. of edges. Fold remaining half over filling; press edges with a fork to seal.
Brush lightly with beaten egg. Cut slits in pastry. Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting.

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