For Spinach Artichoke & Chicken Pastries:

1. Preheat oven to 400°. Prepare a baking sheet with parchment paper.
2. Combine Spinach Artichoke Parmesan dip with chicken and red bell pepper. Season with salt and pepper.
3. Lay out sheet of puff pastry. Cut into 4 even squares.
4. Spoon even amounts of spinach artichoke filling into center of each pastry square. Brush corners of pastry with egg wash. Pull the corners up and over the filling to form a square envelope. Brush tops with egg wash.
5. Bake for 20-25 minutes or until golden brown. Serve warm.

• 1 sheet puff pastry, thawed

• 1 pkg Good Foods Spinach Artichoke Parmesan Dip

• 1 cup chicken breast, shredded (rotisserie works well)

• 1/3 cup red bell pepper, diced

• Salt and pepper

• 1 egg + 1 Tbsp water for egg wash