Loaded Cheesy Chicken Rolls | Tuscan Chicken filling | | Make & Freeze | Ramadan recipe

Preheat the oven to 400°F (200°C).

In a mixing bowl, combine cream cheese, shredded cheddar cheese, green onions, garlic powder, onion powder, salt, black pepper, and paprika.

Add cooked, shredded chicken to the cheese mixture and stir until well combined.

Roll out the puff pastry sheets on a lightly floured surface.

Cut the pastry into squares, approximately 4x4 inches.

Place a spoonful of the chicken mixture in the center of each pastry square.

Top the chicken mixture with a few spinach leaves and a sprinkle of parmesan cheese.

Fold the pastry over the filling to create a triangle and press the edges to seal.

Beat the egg in a small bowl and brush it over the top of each pastry roll.

Place the rolls on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes, or until golden brown.

Remove from the oven and let cool for a few minutes before serving.

Serve warm with your favorite dipping sauce.

Spice Level:

Allergens