'3/4 sticks' of unsalted butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon chopped fresh parsley
3/4 cup milk
1/2 teaspoon dried oregano
1 cup cooked or roasted chicken, diced (use leftovers)
10 squares of puff pastry, ricotta cheese, or phyllo dough
'3/4 sticks' of unsalted butter, softened
2 tablespoons all-purpose flour
1/2 teaspoon chopped fresh parsley
3/4 cup milk
1/2 teaspoon dried oregano
1 cup cooked or roasted chicken, diced (use leftovers)
10 squares of puff pastry, ricotta cheese, or phyllo dough
Soften the butter
Add the flour and mix well
Mix in the milk, adding it gradually and stirring well
Cook over low heat, stirring until thickened
Add the chicken, parsley, oregano, salt, and black pepper
Mix well
Place a small amount of filling in the center of each pastry square
Fold two sides to the middle, overlapping them slightly
Close tightly and place, seam-side down, on a baking sheet lined with parchment paper
Bake in a preheated oven at 400°F for about 20-25 minutes, or until golden brown
Make 10 rollups.
