Chicken Artichoke Puffs
- cal. (kcal) 199
- Makes: 24 servings
- Prep: 20 mins
- Bake: 18 mins at 400°F
- Thaw 2 boxes (17.3 oz each) puff pastry. In a large bowl, combine 1 cup chopped cooked chicken with 3 tbsp jarred pesto. Drain and chop 1 jar (6 oz) marinated artichoke heart quarters and add to bowl, stirring to combine well. Unfold 1 pastry sheet and roll out slightly. With a 2 3/4-inch pumpkin cookie cutter, cut out 12 pumpkins. Repeat with second sheet. Place 12 pumpkins on a baking sheet and brush with a beaten egg. Top each with 1 tbsp chicken mixture. Place a second pumpkin over each mound of filling and press edges to seal. Repeat with 2 remaining sheets pastry and filling. Score top of each to resemble pumpkin ridges; brush all with egg. Bake at 400 degrees for 15 to 18 minutes. Serve with more pesto alongside (offer a spoon, so there's no double dipping).
- To make ahead, assemble puffs through sealing and freeze in a single layer. Brush with egg and bake straight from frozen, extending baking time by 5 minutes.
Nutrition Information for Chicken Artichoke PuffsServings Per Recipe: 24
PER SERVING: 199 cal., 13 g total fat (3 g sat. fat), 277 mg sodium, 15 g carb. (1 g fiber, 1 g sugars), 5 g pro.