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Gruyere Chicken Triangles

Source of Recipe


Pillsbury Complete Cookbook






List of Ingredients



• 1 cup finely chopped cooked chicken
  
• 1 cup chopped cooked broccoli
  
• 4 ounces (1 cup) shredded Gruyere cheese
  
• 1/4 cup chopped roasted red bell peppers (from 7.25-oz. jar)
  
• 1/2 tsp dried fines herbes
  
• 20 (17x12-inch) sheets frozen phyllo pastry, thawed
  
• Nonstick cooking spray
  
• Paprika
  






Instructions



1. Heat oven to 375 degrees (F). In medium bowl, combine chicken, broccoli, cheese, roasted peppers and fines herbes; mix well.
   
   
2. Unroll phyllo sheets; cover with plastic wrap or cloth towel to prevent drying out. Place one phyllo sheet on work surface; spray with nonstick cooking spray. Top with second phyllo sheet; spray again. With sharp knife, cut phyllo into six 12-inch-long strips.
   
   
3. For each appetizer, place 1 rounded teaspoon chicken mixture at end of one strip. Fold one corner of strip diagonally over filling. Continue folding to end of strip into a triangular bundle, as if folding a flag. Place on ungreased cookie sheet. Repeat with remaining phyllo sheet. Sprinkle bundles with paprika.
   
   
4. Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Serve warm.
   
   Makes 60 appetizers.