Step 1

Combine

Preheat the oven to 400°F. Toss cooked and shredded chicken with the artichoke hearts and red peppers; stir in the spinach dip.

TIP

TIP: Lighten up this recipe by using low-fat spinach dip.

Step 2

Bake

Divide the chicken mixture between the two sheets of puff pastry; spread to the edges in an even layer. Roll into a log. Cut each log into 15 rounds. Arrange the rounds on a parchment-lined baking sheet.

TIP

TIP: Pie pastry is a great substitute for puff pastry.

Step 3

Serve

Bake for 20 to 25 minutes or until the pastry is golden. Cool for 5 minutes before serving.