Hosting an appetizer buffet? Showcase these mini chicken sandwiches that boast a do-ahead prep tip.
cup butter or margarine
cup Gold Medal™ all-purpose flour
teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
cups deli chicken salad
Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.
Add a "thyme-ly" garnish with sprigs of fresh thyme, of course!
Freeze baked puffs for up to 2 months. Thawing at room temperature for 30 minutes is all that's needed before cutting and filling.
A spring-handled ice cream scoop works well for dropping dough onto the cookie sheet.
Get a party menu, prep guide, tips, fun and games for a Late Summer French Appetizer Party!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Puff
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.