I found a version of this posted on Facebook. I didn't write anything down and no longer know what the exact recipe, so I winged it. It turned out really good. Even Lee liked it! It is fast and easy f you have some leftover chicken and puff pastry. I didn't have the chicken and bought some grilled breast strips form the sliced meat and cheese section. It went together really quickly and the longest time was waiting for them to cook.
Chicken Puff Pastry Swirls
One sheet of puff pastry, thawed
1 cup grilled chicken, shredded
1/4 cup chopped cilantro
1/4 cup thinly sliced green onions, including the green part
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
Preheat the oven to 365°. Prepare a baking sheet with parchment paper or a Silpat to prevent sticking.
Sprinkle some flour on a very clean counter top. Unfold the puff pastry and use a rolling pin until the fold lines get smooshed a bit. Lift it and replace it to make sure it isn't going to stick to the counter. Drizzle just enough barbeque sauce of your choice on top ( about 1/4 cup) and spread it evenly over the puff pastry.
I put the chicken breast strips on a cutting board and used two forks to shred them. Distribute them evenly over the BBQ sauce. Then do the same with the cilantro, onions and the two cheeses.
Carefully roll up the puff pastry into a log. Try to get it tight. Cut the log in half and then each half into four pieces so you have eight even slices. The ends may be a little under filled, but they are still good!
Place the circles on the prepared baking pan. Whisk the egg with a fork and then brush on the sides and top of the circles.
Bake for about 35 minutes or until the pastry is golden brown.
These were crispy and delicious. I served them with a salad and they made a perfect meal. And then another one the next night! They heated up great in the toaster oven.