June 17, 2013
From the 2012 Art of Catering Food conference in Denver, CO
by Kathleen Hoffman and Francisco Torres, Checkers Catering and Special Events, Livermore, CA
48 sheets puff pastry
1/4 cup liquid egg
Salt and pepper to taste
1/8 cup fresh rosemary
12 oz grilled chicken
1/2 cup Mascarpone cheese
1 cup fig jam with orange marmalade
Roll out dough and cut into 24 squares. Egg wash - sprinkle with salt, pepper and rosemary. Grill and dice chicken, and combine cheese and fig jam with orange marmalade. Place filling and diced chicken in center. Roll up. Seam side down, bake at 375 for 15 minutes until golden.
Garnish with fig preserve and rosemary.
Get more recipes like this at this year's Art of Catering Food Conference in Philadelphia, August 11-13 at the Pennsylvania Convention Center. Click here for more information.