# Ingredients:
→ Poultry & Dairy
01 - 2 cups (8.8 oz) cooked chicken breast, shredded or diced
02 - 1/2 cup (4 fl oz) cream cheese, softened
03 - 1/2 cup (4 fl oz) whole milk
04 - 1/2 cup (1.75 oz) grated Parmesan cheese
05 - 1 egg, beaten (for egg wash)
→ Vegetables
06 - 1 1/2 cups (5.3 oz) broccoli florets, steamed and chopped
07 - 2 green onions, finely sliced
08 - 2 cloves garlic, minced
→ Pastry
09 - 2 sheets puff pastry, thawed
→ Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 teaspoon ground nutmeg (optional)
# Instructions:
01 - Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - In a large bowl, combine cooked chicken, chopped broccoli, cream cheese, milk, Parmesan cheese, green onions, garlic, salt, pepper, and nutmeg. Stir until smooth and thoroughly combined.
03 - On a lightly floured surface, unroll the thawed puff pastry sheets and cut each into four equal rectangles, yielding eight pieces total.
04 - Evenly distribute the chicken and broccoli filling along one short edge of each pastry rectangle.
05 - Roll each rectangle tightly from the filled edge to the opposite side, pinching edges to seal. Position rolls seam-side down on the prepared baking sheet.
06 - Brush each roll with the beaten egg to achieve a golden crust when baked.
07 - Bake rolls for 25 to 30 minutes or until the pastry is puffed and deep golden brown.
08 - Let the rolls cool slightly on a wire rack before serving.
