Indulge in the delightful combination of flaky puff pastry and savory chicken with this easy-to-make recipe. Perfect for a quick snack or an elegant appetizer, these chicken pesto puff pastry rolls are sure to impress your guests and satisfy your taste buds.
While most of the ingredients for this recipe are commonly found in your kitchen, you may need to pick up a few items at the supermarket. Puff pastry is usually located in the frozen section, and pesto sauce can be found in the pasta aisle or the refrigerated section. Make sure to get a good quality mozzarella cheese for the best flavor.
Ingredients For Chicken Pesto Puff Pastry Rolls
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.
Technique Tip for This Recipe
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.
Suggested Side Dishes
Alternative Ingredients
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.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
- 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.
How to Reheat Leftovers
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.
Best Tools for This Recipe
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.
How to Save Time on Making This Recipe
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.
Chicken Pesto Puff Pastry Rolls
Ingredients
Main Ingredients
- 1 sheet Puff pastry thawed if frozen
- 1 cup Cooked chicken shredded
- ½ cup Pesto sauce
- 1 cup Mozzarella cheese shredded
- 1 Egg beaten for egg wash
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded chicken and pesto sauce.
- Roll out the puff pastry sheet on a lightly floured surface.
- Spread the chicken and pesto mixture evenly over the puff pastry.
- Sprinkle shredded mozzarella cheese over the chicken mixture.
- Roll the puff pastry tightly into a log and cut into 1-inch slices.
- Place the slices on the prepared baking sheet and brush with beaten egg.
- Bake for 15-20 minutes or until golden brown.
- Let cool slightly before serving.
Nutritional Value
Keywords
Suggested Main Courses and Desserts for This Recipe
Check out these recipes too!
- Oreo Cheesecake Brownies Recipe55 Minutes
- Orange Walnut Cake Recipe1 Hours
- Orange Walnut Bread Recipe1 Hours 15 Minutes
- Orange Donuts Recipe35 Minutes
- Orange Cookies Recipe25 Minutes
- Orange Cake Recipe1 Hours
- Orange Almond Pound Cake Recipe1 Hours 15 Minutes
- Olive Herb Focaccia Recipe45 Minutes
- Oatmeal Raisin Cookie Ice Cream Sandwich32 Minutes
- Oatmeal Coconut Cookies Recipe25 Minutes
- Oatmeal Chocolate Bars Recipe45 Minutes
- Nutella Blondies Recipe40 Minutes
Leave a Reply