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Appetizers | |
| One 17.3-ounce box frozen puff pastry, thawed 1/3 cup hot sauce, plus more for serving 5 tablespoons unsalted butter, melted 6 cooked breaded chicken cutlets (about 1 1/4 pounds) One 4-ounce container crumbled blue cheese 1 pound part-skim mozzarella, cut into 8 slices 1 large egg, beaten Ranch dressing, for serving Carrot and celery sticks, for serving | |
| Preheat the oven to 425 degrees F. Cut a piece of parchment to fit a baking sheet. Stack both sheets of puff pastry on top of each other on top of the parchment and roll to a 17-by-13-inch rectangle. Combine the hot sauce and butter in a small bowl and brush both sides of the chicken cutlets with the sauce. Brush the puff pastry with the remaining sauce, leaving a 1-inch border along both short sides and one long side. Sprinkle the sauce area with the blue cheese. Make a line with 4 of the mozzarella slices, slanting them if necessary to keep them within the sauce area. Place 3 of the cutlets on top of the mozzarella. Repeat with the remaining 4 slices of mozzarella and 3 cutlets. | |
Unrated | |
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