Ingredients :
- 1 package cream cheese, softened
- 1 package frozen chopped spinach, thawed and squeezed dry
- 2 chipotle peppers in adobo sauce, chopped, seeds removed
- 1 tablespoon adobo sauce
- 3 green onions, chopped
- 1/4 teaspoon ground cinnamon
- 1 package frozen puff pastry, thawed
- 12 slices deli chicken
- 1/3 cup seedless raspberry jam
Directions :
- Preheat oven to 400°. In a small bowl, combine cream cheese, spinach, chipotle peppers, adobo sauce, green onions and cinnamon.
- On a lightly floured surface, unfold puff pastry. Spread cream cheese mixture to within 1/2 in. of edges. Layer 6 slices of roast chicken over mixture. Roll up jelly-roll style; pinch ends to seal. Cut crosswise into eighteen 1/2-inch slices. Place cut side down on greased baking sheets. Repeat with second sheet of puff pastry.
- Bake 20-25 minutes or until pastry is puffed and golden brown.
- In a small saucepan, melt raspberry jam. Drizzle jam over warm pastries. Serve immediately.
