Cheesy Chicken Swiss Roll

Chicken Swiss Roll

This super easy any-night meal is real comfort food – ooey, gooey, cheesy, flaky and savory! Substitute healthy home made mayo for a not-so-healthy commercial one, and you have yourself a winner with this delicious chicken swiss roll!

Cheesy Chicken Swiss Roll


1 Rotisserie Chicken (or 2 Large Breasts) – Meat pulled off  and chopped into small chunks

1 Box Store Bought Puff Pastry (usually includes 2 rolls)

4 Green Onions Stalks, chopped

1 Box Frozen Spinach – thawed, with all liquid squeezed out

1 1/2 – 2 Cups Good Quality Cheddar Cheese, Grated (preferably white cheddar)

1 Cup Home-made Mayonnaisse

Salt and Pepper

1 Egg (for egg wash)



Let the pastry thaw if frozen – set aside.  Set oven to 375*F

De-bone the rotisserie chicken (remove all the meat), chop into small pieces and place into a large mixing bowl.  Add home-made mayo (see recipe here), grated cheese, chopped green onion, spinach, and salt and pepper to taste.  Mix all the ingredients together well.

**Make sure ALL the liquid is squeezed from the frozen spinach, otherwise the mixture will be watery and make the pastry soggy.  If using fresh spinach, cook the spinach first until all the moisture has been released from the leaves.

Remove the puff pastry from the box, unravel and place one on a large cutting board dusted with a small amount of flour.  (You will use both rolls).  Use a rolling pin to roll the piece of pastry dough a little until the length and width have increased about an inch each.  The dough will be one flat rectangular piece.

Divide the chicken mixture in half. You will use half the mixture for each piece of puff pastry.   Spread mixture gently over the dough until the whole piece is covered, leaving about a half inch border around the whole thing.  Start from one of the short sides, and roll the pastry up into a “cigar”.  Using your fingers(or a fork),  pinch the two ends closed.

Brush a little egg wash over the top.  Sprinkle with some smoked paprika.  Using a knife, make a couple diagonal slits in the top of the roll.  (You don’t want to cut through the pastry, just gently “etch” the top).

Repeat with the other piece of dough.  Place both rolls on a baking sheet and bake for 45 -60 minutes or until nice and browned on the top.  Each oven is a little different, so baking times may vary.









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