Puff Pastry Chicken Roll Recipe

I got this recipe from an old friend several years ago. I don't even know what the real name of it is, other than that she called it a chicken roll and I never printed the recipe. Now the filling amounts may vary. I don't usually stick to exactly what a recipe calls for. I like to tweak things to suit my own tastes/needs. So yeah, I eyeball the ingredients most of the time. The ingredients list is exact, but I'd say the amounts might vary, depending on how big you want your roll. I like to load this thing up with the filling.

1 Box puff pastry sheets (there's usually 2 sheets per box/package use both)

3 Cooked & shredded chicken breasts (again this depends on size. use less if you don't want that much chicken) or shredded rotisserie chicken

1-2 cooked butternut squash (depending on size. I'd say 2 smaller ones. If you find a the very big ones, use one)

Half package fresh spinach

Feta cheese

1 egg (beaten)

Fold open the puff pastry sheets, sprinkle with a little flour and roll into a bit of a bigger sheet. I like to mix my chicken and butternut together, so that no chicken pieces fall out once you slice the roll. Spread butternut, chicken, spinach and feta cheese down the middle section (sheet is divided into thirds) of the sheet. Layer it like you would do with lasagna. Fold one outside part over the middle. Brush some beaten egg on the edge of the other outer 1/3rd to seal and then fold this part over the middle section. Place roll (folded side down) on baking sheet. Brush top with the rest of the egg. Cut some air vents into the top of your pastry and bake at 400% until top is golden brown. Be sure to check that the bottom is completely cooked too. I once had a perfectly golden brown top, while the bottom was still half raw.

This recipe makes 2 large rolls. You can then cut each roll into whatever serving size you prefer. Enjoy!