Ingredients
1 (17.3-oz) package puff pastry, defrosted
1¾ cups cooked chopped chicken
½ cup cooked chopped bacon
1 cup shredded cheddar cheese
⅔ cup prepared ranch dressing
1 large egg
1 Tbsp water
Directions
1
Preheat oven to 400ºF. Line baking sheets with parchment paper. Set aside.
2
Unfold pastry sheets. Cut each sheet into 9 squares for a total of 18 squares.
3
Combine chicken, bacon, cheddar cheese, and ranch. Arrange chicken mixture diagonally down the center of the pastry squares.
4
Fold two opposite corners of each square over the filling and press edges to seal. Place on baking sheet.
5
Beat egg and water in a small bowl with a fork or whisk. Brush the pastries with the egg wash.
6
Bake 15-18 minutes, until golden brown. Serve warm or at room temperature.
Notes
I used rotisserie chicken for the cooked chicken. You can use any cooked chicken that you have on hand. Chicken breasts, chicken thighs, tenderloins will all work fine.
I use precooked bacon in this recipe. If you want to cooked and crumble your own bacon, you will need about 8 ounces of bacon to equal a ½ cup of chopped cooked bacon.