• 2 (12.5 ounce) cans Swanson Premium White Chunk Chicken Breast in Water, drained
  • 1/4 cup Hidden Valley Ranch dressing
  • 3 tablespoons Frank's RedHot Original Cayenne Pepper Sauce
  • All-purpose flour
  • 1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed


Heat oven to 400 degrees F. Stir chicken, dressing and pepper sauce in a medium bowl.

Sprinkle flour on work surface. Unfold pastry sheet on work surface. Roll pastry sheet into a 10x14-inch rectangle.

With a short side facing you, spoon chicken mixture down center of pastry. Fold long sides of pastry to center over filling and press to seal. Place pastry, seam-side down, onto a baking sheet. Tuck ends under to seal.

Bake 30 minutes or until pastry is golden brown.

Tip: Serve with Mission Tortilla Chips, Wheat Thins or Triscuit crackers.

Recipe reprinted by permission of Campbell's, Target, Clorox, Reckitt Benckiser. All rights reserved.

RecID 40