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Puff Pastry Rotisserie Chicken Pockets

What on earth to do with leftover rotisserie chicken? Either homemade or store-bought, I can never seem to use a whole roast or rotisserie-cooked bird in one sitting. I often use the leftover meat and carcass to make soup, or chicken salad, but this time I wanted to make something more interesting and a little more special, and certainly much naughtier.
Add in a little crispy cooked bacon, Caesar dressing, provolone cheese, some veggies to salve the conscience, and wrap the whole thing up in a buttery puff pastry packet and you have yourself a very lovely weeknight treat. Be sure to pair these with your favorite glass of wine or beer, put your feet up, and enjoy!

1 cup cooked chicken, shredded
¼ cup cooked bacon, chopped
3 slices of provolone cheese, cut in quarters
½ cup cooked broccoli, chopped
Freshly cracked black pepper
¼ cup prepared Caesar dressing
1 sheet of thawed puff pastry
Egg wash
Sesame seeds

Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine the chicken, bacon, broccoli, dressing and black pepper and mix well. Set aside. Cut the puff pastry into 9 squares; lay a quarter slice of the cheese on one side of the square. Place a mound of chicken filling on top of the cheese, and close the pastry square, crimping the edges. 
Place each pastry triangle on the baking sheet and brush with the egg wash. Sprinkle with sesame seeds. Bake in the oven for 15 minutes, rotating the pan once, until the pastries are golden brown (check the bottoms to be sure they are crisp and not soggy). 

Let them rest for 5 minutes before devouring; dip into extra dressing if desired!


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