Chicken Alfredo "Mummy Wraps' By Jani

1 pkg Pepper ridge puff pastry sheets (in the frozen section by the desserts) Pillsbury crescent dough would work great too.

2 or 3 chicken breasts cooked and shredded (adjust according to your family size)

1/2 bag frozen peas and carrots

chopped onion

1 jar Alfredo sauce --use 1/2 the jar in chicken mixture and reserve the rest for dipping. (I like Bertolli)

1/2 to 1 cup fresh Parmesan cheese

Mushrooms fresh or canned

Garlic pepper --to taste

Salt--to taste

Garlic bread sprinkle

Place all ingredients except garlic bread sprinkle and Parmesan cheese in bowl and mix together.

Thaw out dough according to the package. Place on parchment paper on small cookie sheet. (this picture looks like a full size cookie sheet but really it is 1/2 the size of a regular one) Cut 1 inch strips about 1/4 of the way in on both sides. Sprinkle with garlic bread seasoning.

Place chicken mixture in the center. Sprinkle a little more garlic bread seasoning on top. Then sprinkle on some of the Parmesan cheese.
Starting at the bottom, fold over the strips of pastry dough to the center, alternating sides. This will create a bandaged look. Place two peas on the top to look like eyeballs. Sprinkle with remaining Parmesan cheese and a little more garlic bread seasoning. Bake @ 375* for 16 to 18 minutes or until lightly browned and puffy. Serve with the remaining warmed up Alfredo sauce for dipping. (I always add a little salt and garlic pepper to mine to season it up a bit)
This recipe works really good for picky kids because it makes two mummy's, One you can just put the stuff your kids like in it and the other one you can fix how the adults like it. I have never tried it but, I was thinking this would be really yummy with pizza sauce and pizza toppings inside. I like to serve this with a garden salad and Italian dressing from Olive garden (you can buy it at the restaurant for about $5.00 a bottle)