PUFF PASTRY CHICKEN & CAPONATA SANDWICHES

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

Puff Pastry Dough Sheets – 10” X 15” X 1/8” prerolled and ready to use. Vegan product.

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Nutrition Facts
Serving Size
SERVINGS (1 FILLED PASTRY SQUARE)
Amount Per Serving
Calories 532
% Daily Value
Total Fat 34.2g
53%
Saturated Fat 16.1g
81%
Cholesterol 72mg
24%
Sodium 925mg
39%
Total Carbohydrate 24.1g
8%
Dietary Fiber 4g
16%
Protein 27.9g
56%
Vitamin A 0%
Vitamin C 3%
Calcium 32%
Iron 6%
Total Time

70 min.

Serving & Size

SERVINGS (1 FILLED PASTRY SQUARE)

Yields

These upscale sandwiches made with Pepperidge Farm® Puff Pastry Sheets are filled with a mouthwatering mixture of chicken, caponata and Italian cheese.  Take a bite...they're irresistible.

Nutrition Facts

Nutrition Facts
Serving Size
SERVINGS (1 FILLED PASTRY SQUARE)
Amount Per Serving
Calories 532
% Daily Value
Total Fat 34.2g
53%
Saturated Fat 16.1g
81%
Cholesterol 72mg
24%
Sodium 925mg
39%
Total Carbohydrate 24.1g
8%
Dietary Fiber 4g
16%
Protein 27.9g
56%
Vitamin A 0%
Vitamin C 3%
Calcium 32%
Iron 6%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Made With:

Product

Pepperidge Farm® Puff Pastry Sheets (10" x 15")

View Product
Weight Measure
Pepperidge Farm® Puff Pastry Sheets (10" x 15") pkg.
Italian cheese blend 48 oz. 12  cups
caponata (eggplant salad) 60 oz. 8 1/2  cups
boneless, skinless chicken breasts, cooked 30 oz. cups
1. Heat oven to 400°F.  Unfold pastry sheets onto baking sheets . Cut each pastry sheet into 4 (about 5-inch) squares, making 24 in all.  Prick the pastry squares with a fork.

2. Bake for 10 minutes or until golden. Let cool on baking sheets for 5 minutes.  Split each pastry into 2 layers, making 48 in all.

3. To assemble, use a #16 scoop to portion and layer about 1/4 cup cheese, about 1/4 cup caponata, about 1/4 cup chicken, and about 1/4 cup of the remaining cheese on bottom of each pastry layer.  Top with second pastry layer. Place the pastries onto baking sheets.  Bake for 5 minutes or until golden brown and the cheese is melted.

CCP: Ensure final cook step reaches a minimum internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.

4.  Cut each square in half diagonally. 

5. One Serving = 1 Filled Pastry Square (2 triangles).
 

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