Fajita Chicken Puff Pastry Twists Recipe By Tasty

Steps:

• Preheat oven to 400°F (200°C).
• Place bell peppers and onions into mixing bowl and thoroughly coat with olive oil, salt, and pepper.
• Tear off a sheet of parchment paper, large enough to fold into a packet.
• Place bell peppers and chicken breast on top of parchment paper. Season with the fajita seasoning.
• Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
• Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
• Enjoy!

Steps:

• Heat the canola oil (for the veggies) in a pan over high heat. Cook the peppers, onion, salt, and pepper until soft and slightly caramelized.
• Transfer the cooked veggies to a bowl. In the same bowl, mix in the cream cheese, cheddar, and pepper jack, stirring until evenly incorporated. Set aside.
• In a separate bowl, combine the chicken with the salt, chili powder, cumin, and garlic powder, evenly distributing the spices over the chicken.
• On a cutting board, slice a pocket in the chicken horizontally.
• Fill the pocket with a heaping spoonful of the veggie mixture. Press the edges of the chicken together to seal in the filling. Repeat with the remaining chicken.
• Heat the canola oil in a pan over medium heat. Cook the stuffed chicken for five minutes on each side, until cheese is melted and chicken is cooked through.
• Serve with salsa, sour cream, and guacamole!
• Enjoy!

Steps:

• Place the two sheets of puff pastry on a parchment paper lined baking tray.
• Cut out equal size circles. Remove the top sheet.
• On the bottom sheet, spread pizza sauce and shredded cheese. Place the other sheet of puff pastry on top.
• Take a glass and place it in the center of the circle. Using a knife or scissors, cut strips away from the edge of the glass.
• Take each strip and twist.
• Brush egg wash over the top of the puff pastry.
• Bake at 400°F (204°C) for 20-25 minutes.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper.
• Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter.
• In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry.
• Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted "straws".
• Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes.
• To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve.
• To serve, place the twists on a tray and serve with the sauce along side for dipping.

Steps:

• Preheat oven to 400˚F (200˚C).
• Place the puff pastry sheets on top of each other on a parchment paper-lined baking sheet. Use a large bowl or plate to cut around the outside, and remove the excess dough.
• Remove the top piece of puff pastry and sprinkle half of the cheese on the bottom piece, followed by ham and the rest of the cheese. Place the other round of puff pastry on top.
• Place a mason jar, or glass in the middle of the puff pastry circle. Cut the dough up to the cup, creating strips all the way around.
• Twist each strip twice, so that it's still attached to the center.
• Bake for 35-40 minutes or until the crust is golden brown.
• Mix the mayonnaise, mustard, honey, salt, pepper, and garlic powder together until well combined.
• Serve the ham and cheese twists with the dip.
• Enjoy!