2 sheets puff pastry 2 teaspoons all-purpose flour, or as needed 8 1/2 ounces ricotta cheese 8 1/2 ounces pesto Preheat oven to 400 degrees. Line a baking tray with parchment paper and dust ...

Spoon the chicken mixture into the baking dish. On a lightly floured surface, roll the puff pastry to a 13 x 9- inch rectangle. Drape over the baking dish, gently pressing the pastry where it ...

While your filling is cooling, lay out one sheet of thawed puff pastry in the center of an oiled cookie sheet. (Save the other sheet for a galette or to place atop a chicken pot pie.) The pastry ...

Sprinkle with salt and let sit for 5 minutes. Pat dry with a paper towel. Spread the pesto on the puff pastry, leaving a 1-inch border. Top with the tomatoes. Top with mozzarella pieces.

For this meal, it pairs beautifully with chicken breasts baked in pastry, which sound impossibly fussy but are, in fact, quite simple to prepare. I recommend using store-bought puff pastry ...