buffalo chicken rolls

prep time:  tbd
cook time:  12 - 15 minutes
servings:  12

ingredients:
1 package egg roll wrappers
1 cup cooked chicken - shredded
1/2 - 2/3 cup hot sauce
1 cup crumbled blue cheese
1 cup coleslaw (dry)

steps:
1.  preheat oven to 400 degrees.  lay egg roll wrappers out on a clean work surface.  in a small bowl, combine chicken and hot sauce until well coated adding the hot sauce to specific spice preference.

2.  place 1 tablespoon of cold slaw on the diagonal of the bottom right corner of a wrapper.  place 2 tablespoons of chicken on top of the slaw.  spoon 1 tablespoon blue cheese over the chicken (do not overfill). 

3.  fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper.  fold in the bottom left corner, followed by the right, so that an envelope forms.  roll the wrap upward one time, leaving the top left corner open.  moisten the top left corner and fold down on top of the filled roll, sealing it like an envelop.  repeat with remaining rolls.

4.  place the rolls on a wire rack set on top of a cookie sheet coated with nonstick cooking spray.  spritz each roll evenly with nonstick cooking spray.  back for 12 - 15 minutes, or until the rolls crisp and turn a light golden brown.

- can you stay for dinner

corned beef & cabbage turnovers

prep time:  tbd
cook time:  20 minutes
servings:  9 turnovers

ingredients
2 tablespoons canola oil
1 medium sweet onion - chopped fine (about 1 cup)
4 cups coleslaw mix (12 ounces of shredded cabbage & carrot)
½ pound cooked corned beef - chopped finely
salt
pepper
2 sheets (one 17.3-ounce package) frozen puff pastry - thawed
1 egg
½ cup mayonnaise
2 tablespoons dijon mustard

steps:
1.  preheat oven to 375 degrees.  line one large baking sheet with parchment paper.

2.  in a large skillet, heat oil over medium heat. add onion and sauté until translucent, stirring occasionally, about 5 minutes. add coleslaw mix and sauté until mixture is wilted, stirring occasionally, about another 5 minutes. stir in corned beef, salt and pepper to taste and set aside. Let cool.

3.  lightly flour a surface and rolling pin. roll out thawed sheet of puff pastry to even out & seal seams. cut out 9 (2 3/4 -inch) squares from each sheet. scoop a rounded tablespoon of filling into the center of 9 puff pastry squares. rub edges of each square with water. place another square in your hands, stretch it slightly, and then place it on top of the filling to cover (like a ravioli). use a fork to press the edges together and seal. continue until all nine squares have been covered and sealed.

4.  place filling turnovers onto a parchment-lined baking sheet. Brush tops with beaten egg. bake about 20 minutes, or until golden brown.

5.  let cool slightly, then serve with a mixture of ½ cup mayonnaise and 2 tablespoons dijon to make a mustard sauce dip.

- www.RecipeGirl.com