PUFF PASTRY CHICKEN & CAPONATA SANDWICHES

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use. Vegan product.

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Nutrition Facts
Serving Size
SERVINGS (1 FILLED PASTRY SQUARE)
Amount Per Serving
Calories 532
% Daily Value
Total Fat 34.1g
52%
Saturated Fat 16.1g
81%
Cholesterol 71mg
24%
Sodium 924mg
39%
Total Carbohydrate 24.1g
8%
Dietary Fiber 4g
16%
Protein 27.8g
56%
Vitamin A %
Vitamin C 3%
Calcium 32%
Iron 6%
Total Time

70 min.

Serving & Size

SERVINGS (1 FILLED PASTRY SQUARE)

Yields

These upscale sandwiches made with Pepperidge Farm® Puff Pastry Sheets are filled with a mouthwatering mixture of chicken, caponata and Italian cheese.  Take a bite...they're irresistible.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (1 FILLED PASTRY SQUARE)
Amount Per Serving
Calories 532
% Daily Value
Total Fat 34.1g
52%
Saturated Fat 16.1g
81%
Cholesterol 71mg
24%
Sodium 924mg
39%
Total Carbohydrate 24.1g
8%
Dietary Fiber 4g
16%
Protein 27.8g
56%
Vitamin A %
Vitamin C 3%
Calcium 32%
Iron 6%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

View Product
Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15"), 12.3 ounces each, thawed pkg.
Italian cheese blend, shredded 48 oz. 12  cups
caponata (eggplant salad) 60 oz. 8 1/2  cups
boneless, skinless chicken breasts, cooked, cubed 30 oz. cups
1. Heat oven to 400°F.  Unfold pastry sheets onto baking sheets . Cut each pastry sheet into 4 (about 5-inch) squares, making 24 in all.  Prick the pastry squares with a fork.

2. Bake for 10 minutes or until golden. Let cool on baking sheets for 5 minutes.  Split each pastry into 2 layers, making 48 in all.

3. To assemble, use a #16 scoop to portion and layer about 1/4 cup cheese, about 1/4 cup caponata, about 1/4 cup chicken, and about 1/4 cup of the remaining cheese on bottom of each pastry layer.  Top with second pastry layer. Place the pastries onto baking sheets.  Bake for 5 minutes or until golden brown and the cheese is melted.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

4.  Cut each square in half diagonally. 

5. One Serving = 1 Filled Pastry Square (2 triangles).
 
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