Ingredients
2 tablespoons butter2 tablespoons all-purpose flour1 cup 2% milk1 tablespoon grated Parmesan cheese1 teaspoon lemon juice3/4 teaspoon seasoned salt1/2 teaspoon Dijon mustard2 cups cubed rotisserie chicken4 slices deli ham, chopped1/2 cup shredded Swiss cheese1 package (17.30 ounces) frozen puff pastry, thawed
Preparation
Preheat oven to 400°. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in Parmesan cheese, lemon juice, seasoned salt and mustard; remove from heat. Stir in chicken, ham and Swiss cheese.
On a lightly floured surface, unfold puff pastry. Roll each pastry out into an 11-inch square. Cut each pastry into fourths. Place in 8 greased jumbo muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up. Divide chicken mixture among cups. Bring pastry corners together and pinch to seal.
Bake until golden brown, 20-25 minutes.
