- September 30, 2017 at 12:12 am #381230mosParticipant
8-oz puff pastry
1 tbs olive oil
4 garlic cloves, thinly sliced
1 tbs minced rosemary
14-oz fresh spinach, roughly chopped
3/4 cup plain marinara sauce
6-oz cooked, shredded chicken breast
1/2 cup part skim ricotta cheese
1/4 cup grated part skim mozzarella cheese
Thaw the puff pastry by letting it stand at room temperature for about 10 min and preheat the oven to 450°. Have a large baking sheet handy.
Add oil and garlic to a large skillet and cook over low-medium heat, until garlic is fragrant and slightly golden, about 3 min. Be sure to stir it and watch it so that it does not burn.
Pour oil from the skillet into a small bowl.
Add minced rosemary to the oil and let stand. Keep garlic in the skillet.
Add spinach to the skillet and cook over medium-high. Use tongs to toss it.
Cook until just wilted, about a min and a half. Remove from the skillet and let stand at room temperature for ten min.
While the spinach is cooling, place your puff pastry dough on a large piece of parchment paper. Roll it into a 20×8-inch rectangle.
Drain any liquid released from the spinach and combine it with marinara sauce, shredded chicken breast, and ricotta cheese in a medium bowl.
Stir well to combine. Drain any excess liquid out.
Spoon the spinach chicken mixture down the center of the puff pastry dough, leaving about 2.5 in on each side and an in at the top and bottom. Sprinkle the mozzarella on top.
Use a sharp knife to cut 1-in diagonal strips on both sides, stemming from the filling to the edge of the dough.
Fold the strips in a crisscross pattern across the filling, pinching the edges into the dough on the other side, and tuck the top and bottom in towards the filling.
Pick up the edges of the parchment paper and transfer the roll to the baking sheet. Brush the rosemary oil over the top and sides. Bake at 450° until dough is lightly browned, about 15 to 17 min.
Let cool slightly before slicing into 1.5-in pieces and serving.
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