Chicken Puff Pastry Crowns
1 box (17¼ ounces) frozen puff pastry sheets, thawed
1 package (8 ounces) cream cheese, softened
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 cup minced cooked chicken
½ cup minced red pepper
1/3 cup minced green pepper
1 egg yolk, beaten
Directions
Unfold the thawed pastry.
Cut out 36 2-inch rounds with a cookie cutter.
3Using a small cookie cutter, cut a small circle out of the center at of half of the pastry rounds.
These rounds without centers will become the pastry tops.
Chill pastry.
Blend dressing mix into the cream cheese.
Blend in the chicken and the peppers.
Pile a heaping teaspoon of filling on each whole pastry round.
Cover with pastry tops.
Seal edges with water and firmly press edges together with the tines of fork.
Brush tops with beaten egg yolk.
Chill well.
Bake on an ungreased baking sheet at 400° F for 20 minutes, or until golden brown and puffed.
