- 1 Harmons green onion cheese ball, softened
- 1/2 tsp ground sage
- Salt and freshly ground pepper
- 2 cups chicken, cooked and diced
- 1 cup walnuts, chopped fine
- 1 egg
- 1 Tbsp water
- 2 sheets puff pastry, thawed
- Cranberry-jalapeno jelly for garnish
Preheat oven to 400.° Line baking sheet with parchment paper or a silicone mat.
In a bowl, combine cheese ball, sage, salt, and pepper. Add chicken and walnuts and stir to combine. Set aside.
In small mixing bowl beat egg with water. Set aside.
On a lightly floured surface, roll out 1 sheet of puff pastry. Spread half of chicken mixture along middle of puff pastry sheet, leaving a 1” border on each long side. Roll pastry, jelly roll style. Brush edge with egg wash and continue rolling. Press lightly on dampened edge where it meets the roll to seal. Repeat with remaining sheet of puff pastry and chicken mixture. Chill for 15 minutes.
Using a sharp knife, cut the rolls in 1” slices. Place slices onto prepared sheet and brush tops with egg wash. Bake until golden brown, about 20 minutes. Serve with cranberry-jalapeño jelly.