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.