Creamy Chicken and Bacon Pastry Pockets

Creamy Chicken and Bacon Pastry Pockets

1 box puff pastry (2 sheets)
1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 C shredded mozzarella cheese
1 1/2 C cooked shredded chicken breast
1/3 C cooked crumbled bacon
1/4 t pepper
1 egg
1 Tbs water

Preheat oven to 400 degrees.
Place softened cream cheese in a mixing bowl with mozzarella cheese, chicken and bacon. Stir to combine and set aside.
Lightly dust a work surface with flour and roll one sheet at a time of thawed puff pastry into a 12 x 12 inch square. Cut 4, 3 inch strips each direction to make 16 squares, 3 x 3″ each.
Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.
After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry.
 Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. 
Label (20) Chicken & Cheese Pastry Pockets Defrost and bake at 400 for 12-15 mins. Cool 10 mins & serve.  9-06-12