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Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Sprinkle chicken all over with salt and ¼ teaspoon of the lemon pepper. Add to skillet; cook, turning often, until chicken is light golden brown and almost cooked through, about 4 minutes. Add buffalo sauce to skillet, and toss chicken to coat in sauce.
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Preheat oven to 400°. Unfold puff pastry; layer with cheese, corned beef and sauerkraut to within 1/2-in. of edges. Roll up jelly-roll style. Trim ends and cut crosswise into 16 slices. Place on greased baking sheets, cut side down. Sprinkle with caraway seeds. Bake until golden brown, 18-20 minutes.
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Sear the burgers 3-4 minutes each side, taking care not to cook the whole way through. Remove sliders from pan and put on a plate to cool while you prepare the puff pastry. On a lightly floured surface, unfold the pastry and roll out. Cut the pastry into 10 equal squares. Place 1 patty on each strip and top with cheese.
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In your baking dish, place the 9 pieces of puffs in 3 rows. Add 1 slice of cheese to each followed by a hamburger patty, another slice of cheese, 2 dill pickles, ketchup and mustard. Top each slider with another puff. Step 8: Brush evoo or melted butter on top of each puff.
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How To Make puff pastry turkey burger sliders. Saute the onions and garlic in butter until softened. Mix the ground turkey, mango chutney, sriracha, cilantro and salt and pepper. Shape into 8 sliders size patties. Sear the turkey burgers in batches 3 minutes each side. Do not cook all the way through. remove and set aside.
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You'll use one 1 1/2 sheets of the puff pastry. Cut each sheet into 6 squares and wrap each burger, pulling the puff pastry to that the burger is totally covered. Place seem side down on a lined baking sheet and if desired, use an egg wash to brush the top and sprinkle with poppy seeds. Cook for 20 minutes until puff pastry is brown.
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Spread mixture over top of corned beef. Add remaining 6 slices of cheese over sauerkraut mixture. Place roll tops on top of cheese. Melt remaining butter and brush it over top of sliders. Sprinkle garlic powder and poppy seeds on top. Bake for 12-15 minutes or until cheese is melted and tops of rolls are a bit crunchy.
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Place the bottom buns in an oven-safe dish (I did not separate them). Spread dressing on buns. Layer with half the corned beef, half the cheese, the sauerkraut, the rest of the corned beef, and the rest of the cheese. Add the top buns. Make the butter topping by mixing all the ingredients together.
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Stir together buffalo chicken dip and cheese in a bowl. Place a heaping dollop (about 2 tablespoons) chicken mixture in the center of each pastry square, allowing for all 4 sides of the pastry to be exposed. Set on the prepared baking sheet. Bake in the preheated oven until sliders are puffed and golden, 10 to 15 minutes.
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Cover with foil and let stand for 5 minutes. Bake for 20 minutes, until the sliders are heated through and the cheese is melted. Remove the foil and continue baking for 5-10 minutes, until the tops of the rolls are golden and crispy. Watch them carefully during the last stage of baking so they don't get too dark.
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Cook for 1 minute. Step 3. Add Water (3/4 cup) , Taco Seasoning (1 pckg) , and Corn Starch (1 Tbsp) . Mix well. Cover and cook over medium-low heat for 20 minutes. Step 4. Remove meat mixture to a bowl. Add Shredded Cheddar Cheese (1/2 cup) . Stir well, until the heat melts the cheese.
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Brown the beef: Add the sliced beef to the skillet and cook it on high heat until it's fully done (145°F). Season to taste with salt and black pepper. Assemble the sliders: Place the slider buns onto a baking sheet or in a baking dish. Top with beef, then layer on the veggies and cheese and stack the other bun on top.
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First: Roll the puff pastry sheets out thin and place on a parchment lined baking sheet pan. Spread the bottom one with some whole grain mustard. Leave an inch clear all the way around for folding. Second: Place a layer of corned beef slices over the mustard. Cover with slices of Swiss cheese. Third: Place the second sheet of puff pastry on top.
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Instructions. Preheat your oven to 350 degrees. Spray a 9X13 baking dish with non-stick cooking spray. Next, place 10 bottom roll halves into the prepared baking dish. Take the mayo and mustard, and spread it all over the roll halves. Take the corned beef and Swiss cheese and layer them on top of each dinner roll.
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2. Preheat oven to 375. Lay thawed puff pastry on a cutting board and use a cookie cutter (or wine glass) to cut it into circles. Use as much pastry as you can. Lay each circle about a half-inch apart on a foil-lined pan. 3. Brush each circle with a beaten egg. Bake pastry for 15-20 minutes.
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1: Cut the rolls in half and place the bottoms in a baking dish. 2: Spread on butter and top with cheese and corned beef. 3: Mix sauerkraut and Thousand Island dressing and spread it over the corned beef. 4: Top with more cheese and top of the Hawaiian roll buns. 5: Brush the sliders with butter and top with garlic powder and poppy seeds.