Directions

Sprinkle chicken with salt and pepper; set aside.

On a lightly floured surface, roll puff pastry into a 14-in. square.
Cut into four squares.

Spoon 2 tablespoons cream cheese into the center of each square; top with Muenster cheese and chicken.

Whisk egg and water; lightly brush over edges.

Bring opposite corners of pastry over each bundle; pinch seams to seal.

Place seam side down on a greased baking sheet; brush with remaining egg mixture.

Bake at 400° for 18-22 minutes or until golden brown.

*I couldn’t find the spinach/artichoke cream cheese spread, so I used Garden Vegetable.