Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posted: July 17th, 2013
Chicken Turnovers zoom from store to table

Make puff pastry and rotisserie chicken (from www.spoonful.com) work even after work.

Make puff pastry and rotisserie chicken (from www.spoonful.com) work for you any night of the week.


I’m on a puff pastry kick since using it to make a tart with roasted vegetables for an upcoming Loaves & Dishes for print (slated for 7/24).
I just discovered that puff pastry is one of kitchen maven’s best friends: perfectly flaky and versatile and nearly fool-proof. I even forgot about my leftovers reheating in the toaster oven and most of the “crust” was still edible.
I’m also a huge fan of rotisserie chicken. I grab it often when I want the taste but not the hassle of roast chicken. It’s great for lightning fast chicken salad and chicken soup — and you never have to touch a piece of raw chicken, a piece of cooking tasks I absolutely detest.
Imagine my delight when finding a recipe for Cheesy Chicken and Tomato Bruschetta Turnovers.
All you do is cut the pastry into quarters, top each square with with some roast chicken, store-bought bruschetta topping and the cheese, fold over and bake. Voila! You’re a genius.
Or at least that’s what I keep telling myself.

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