Chicken Pesto Puff Pastry Rolls Recipe

Puff pastry: A light, flaky dough that serves as the base for the rolls.

Chicken: Shredded and cooked, it adds protein and a savory flavor.

Pesto sauce: A flavorful blend of basil, garlic, pine nuts, and olive oil.

Mozzarella cheese: Shredded cheese that melts beautifully, adding a creamy texture.

Egg: Beaten for an egg wash to give the rolls a golden brown finish.

When rolling out the puff pastry, ensure it is evenly thin to avoid uneven baking. Use a lightly floured surface to prevent sticking, and work quickly to keep the pastry cold. This helps achieve a flaky texture.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it will be lighter and crispier.

• shredded cooked chicken - Substitute with shredded cooked turkey: Turkey has a similar texture and flavor profile, making it a suitable replacement.

• pesto sauce - Substitute with basil aioli: Basil aioli can provide a creamy texture and similar basil flavor, though it will be less intense.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a similar melting quality and mild flavor, making it a good alternative.

• beaten egg for egg wash - Substitute with milk: Milk can provide a similar golden-brown finish to the pastry, though it won't be as shiny.

• Allow the chicken pesto puff pastry rolls to cool completely after baking. This helps prevent condensation, which can make the pastry soggy.
• Place the cooled rolls in an airtight container. If stacking them, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to regain crispiness.
• For freezing, arrange the cooled rolls on a baking sheet lined with parchment paper, ensuring they do not touch each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the rolls are frozen solid. This prevents them from sticking together.
• Transfer the frozen rolls to a resealable freezer bag or airtight container. Label with the date and contents.
• Store in the freezer for up to 2 months. When ready to enjoy, bake the frozen rolls directly from the freezer at 375°F (190°C) for 20-25 minutes, or until heated through and golden brown.
• Avoid microwaving the rolls as it can make the puff pastry lose its flaky texture.

• Preheat your oven to 350°F (175°C). Place the chicken pesto puff pastry rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until they are heated through and the pastry is crispy.

• For a quicker option, use a toaster oven. Set it to 350°F (175°C) and place the rolls on the toaster oven tray. Heat for 8-10 minutes, checking halfway to ensure they don't burn.

• If you're in a rush, the microwave can be your friend. Place the rolls on a microwave-safe plate and cover them with a damp paper towel to keep them from drying out. Heat on medium power for 1-2 minutes, checking after the first minute to avoid overcooking.

• For an extra crispy texture, try reheating in an air fryer. Preheat the air fryer to 350°F (175°C) and place the rolls in the basket, making sure they are not touching. Heat for 5-7 minutes, shaking the basket halfway through to ensure even cooking.

• If you have a stovetop griddle or a non-stick pan, you can reheat the rolls by placing them on the pan over medium heat. Cover with a lid to help retain moisture and heat for about 5 minutes, flipping halfway through to ensure both sides are crispy and warm.

• Oven: Used to bake the puff pastry rolls to a golden brown perfection.

• Baking sheet: Provides a flat surface to place the puff pastry slices for baking.

• Parchment paper: Prevents the puff pastry from sticking to the baking sheet and makes for easy cleanup.

• Mixing bowl: Used to combine the shredded chicken and pesto sauce evenly.

• Rolling pin: Helps to roll out the puff pastry sheet to the desired thickness.

• Knife: Used to cut the rolled puff pastry log into 1-inch slices.

• Pastry brush: Used to apply the beaten egg wash on the puff pastry slices for a golden finish.

• Measuring cups: Ensures accurate measurement of ingredients like shredded chicken, pesto sauce, and mozzarella cheese.

• Cooling rack: Allows the baked puff pastry rolls to cool slightly before serving.

Prepare the filling in advance: Mix the shredded chicken and pesto sauce ahead of time and store in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella cheese instead of shredding it yourself.

Thaw puff pastry overnight: Place the puff pastry in the fridge the night before to ensure it's ready to use.

Cut with a sharp knife: Use a sharp knife to slice the puff pastry log cleanly and quickly.

Line baking sheet early: Prepare the baking sheet with parchment paper before you start assembling.