4 chicken tenderloins
1/8 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
1/2 cup spinach and artichoke cream cheese spread
4 slices muenster cheese, halved
1 egg
1 tablespoon water

-Sprinkle chicken with salt and pepper; set aside. On a lightly 
floured surface, roll puff pastry into a 14-in. square. Cut into 
four squares. Spoon 2 tablespoons cream cheese into the center of 
each square; top with Muenster cheese and chicken.

-Whisk egg and water; lightly brush over edges. Bring opposite 
corners of pastry over each bundle; pinch seams to seal. Place 
seam side down on a greased baking sheet; brush with remaining egg 
mixture. Bake at 400° for 18-22 minutes or until golden brown. 

Yield: 4 servings