Little Bites

What do you do with leftover puff pastry dough? I make appetizers, snacks, miniaturized food. As you may recall, I used a sheet of puff pastry dough recently and that usually leaves another sheet to play with.

And I really love to play. There has been a decidely Italian flavor in Thathouse lately so I decided to do an Italian twist on chicken cordon bleu. I guess in Italian that would be chicken nastro azzurro. Instead of ham, I used prosciutto. Instead of swiss I used parmesean. Add a little pesto and these little bites are just bursting with flavor.

Chicken Nastro Azzurro

1 chicken breast, cooked, and chopped
4 1/2 tsp pesto
2 slices prosciutto, cut into small pieces
parmesan cheese, shredded
2 1/4 tsp dijon mustard
1 sheet frozen puff pastry
1 egg, beaten

1) Preheat oven to 400. Spray cookie sheet with cooking spray. Thaw pastry sheet and roll into a 12 inch square. Cut into 9 squares.
2) Spread 1/4 tsp mustard on each square and spread around.
3) Divide chicken evenly between squares.
4) Spread 1/2 tsp pesto on top.
5) Sprinkle with parmesean.
6) Top with proscuitto.
7) Brush egg wash on edges of puff pastry and bring together and seal edges. Place on cookie sheet and bake for 14 minutes or until brown.