Puff Pastry Chicken & Caponata Sandwiches
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Puff Pastry Chicken & Caponata Sandwiches

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Serves: 4
  • of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
    of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed View Product

Ingredients & Directions

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
  • 2 cups shredded Italian cheese blendor mozzarella cheese (about 8 ounces)
  • 10 ounces (1 jar) caponata (eggplant salad)
  • 1 cup cubed boneless, skinless chicken breasts, cooked

Heat the oven to 400°F.  Unfold the pastry sheet on a lightly floured surface.  Cut the pastry sheet into 4 (about 5-inch) squares.  Place the pastry squares onto a baking sheet.  Prick the pastry squares with a fork.

Bake for 10 minutes or until the pastries are golden. Let cool on the baking sheet for 5 minutes.  Split each pastry into 2 layers, making 8 in all.

Layer 1/4 cup cheese, about 1/4 cup caponata and about 1/4 cup chicken on each bottom pastry layer.  Top each with 1/4 cup cheese and the top pastry layers.  Place the pastries onto a baking sheet.  Bake for 5 minutes or until the pastries are golden brown and the cheese is melted.