|I brushed these pieces with butter and sprinkle Old Bay Seasoning on them before baking. "Super good"..direct quote from one of the teachers at school.|
2 cups of cooked, diced chicken breast
1/2 cup Franks Hot Sauce
1/2 (4 oz) package of cream cheese, soft
1/4 cup of mayonnaise
1/4 cup of diced celery + 1/4 cup for garnish
1/4 cup of gorgonzola cheese
1 cup of jack cheese, shredded
Preheat oven to 425.
Dice and cook chicken, drain off any juice and add hot sauce. Keep pan warm on stove. You will add the chicken right before serving.
Flour your surface and roll out pastry thin. Less than 1/4 inch. Using a 3.5 inch round cookie cutter, cut out circles place them 1 inch apart on cookie sheet that has been lined with parchment paper.
On each pastry circle add a small spoonful of cheese mixture. Spread with the back of the spoon until the center is covered. Leave the edges of each circle clean from filling. If you add too much it will spill over onto the pan when baked.
Bake for 20 minutes or until puff pastry is golden brown on the middle shelf.
Remove from oven and gently place a scoop of buffalo chicken in the middle. The middle will sink a bit. Garnish with diced celery.