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Creamy Chicken Alfredo Turnovers

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Creamy Chicken Alfredo Turnovers


3 tablespoons unsalted butter
2 tablespoons minced shallots (from 1 large shallot)
2 teaspoons minced garlic (3 small cloves)
3 cups chopped grilled chicken
1 15-ounce container of chilled Alfredo sauce (such as buitoni).
2 ounces grated parmesan cheese (about 1/2 cup)
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 (17.3 oz) kilogram. frozen puff pastry sheets, defrosted (for example, Pepperidge Farms)
Universal flour for the work surface
1 large egg, lightly beaten

To make

These buttery rolls combine Alfredo chicken with delicacies. Sliced grilled chicken and frozen puff pastry sheets are the perfect combination to make this light snack that everyone will love. These impressive dishes are perfect for special occasions such as holiday parties and are prepared at the last minute. Serve the remaining filling with pasta to get even more benefits from this recipe.
Melt the butter in a large skillet over medium-high heat. Add the shallots and garlic; and cook, stirring frequently, until soft, 2 minutes. Add the chicken and cook, stirring occasionally, for 2 minutes. Add the alfredo sauce, parmesan, salt and pepper; cook, stirring frequently, until the cheese is melted and the sauce is warmed through, about 5 minutes. Transfer the mixture to a bowl and let cool completely, about 15 minutes; refrigerate until ready to use.Preheat the oven to 400°F. On a lightly floured surface, roll out the 1/8-inch thick puff pastry. Cut each sheet of dough into 12 (4-inch) squares. Place 1 tablespoon of the heaped chicken mixture in the center of each square. Brush the edges with a small amount of washed egg and roll up to form a triangle, pressing the edges to seal. Transfer to a baking sheet lined with parchment paper. Cool until set, about 30 minutes.Brush the rolls with egg, washed. Bake in the preheated oven until golden brown, about 20 minutes. Let cool 5 minutes before serving.
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  Published: 11/20/2023 7:55 PM

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