Buffalo Chicken Puff Pastry Waffles Recipe
- All-purpose flour, for dusting
- 1 (1/2-pound) sheet frozen puff pastry, thawed
- 1 cup shredded chicken (see note)
- 1/4 cup crumbled blue cheese (about 2 ounces)
- 3 tablespoons Frank's RedHot, plus more for serving
- Blue cheese dressing, for serving
- Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square.
- Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges.
- Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal.
- Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200u0b0F, about 12 minutes.
- Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.
flour, pastry, chicken, blue cheese, s redhot, cheese dressing
Taken from www.seriouseats.com/recipes/2014/05/buffalo-chicken-puff-pastry-waffles-recipe.html (may not work)