Chicken Florentine Puffs with Red Pepper Cream

** Recipe from Shugary Sweets **

* 1 pkg. puff pastry sheets (2 sheets), thawed

* 1 lb. boneless chicken tenders, cooked & diced

* 10 oz. frozen chopped spinach, thawed & drained

* 4 oz. cream cheese, softened

* 1 c. shredded cheddar cheese

* 1 tsp. kosher salt (plus a pinch)

* 1 tsp. lemon juice

* 4 turns of fresh ground pepper

* 1 egg

* 1 Tbl. water

* 1 tsp. Italian seasoning

* 1/2 c. heavy cream

* 6 oz. jar roasted red peppers, diced

* 1/4 c. basil, finely snipped

* 1/4 c. parmesan cheese, grated

* 1/2 tsp. salt

* 1/4 tsp. pepper

Heat oven to 400.  Lay both pastry sheets out & cut each one into 4 squares. (If you don't want to roll it out, pick up each square and stretch it gently to nearly twice it’s size. Repeat for each square, then lay back on counter.)  In lg. bowl, mix cooked chicken with spinach (be sure it's completely drained), cream cheese, cheddar cheese, 1 tsp. kosher salt, lemon juice & fresh ground pepper. Mix with hands to make sure cream cheese is thoroughly combined.  Fill half of each square with the chicken filling. Then fold each square into a triangle, bringing the ends together. Use a fork to crimp the edges. Beat one egg with water. Brush over each triangle. Sprinkle a pinch of salt over each one, and a pinch of Italian seasoning. Cut three small slits in the top of each triangle for venting. Cover 2 lg. sheet pans with parchment paper & place 4 puffs on each pan. Bake 15-18 min, until browned on top.  While baking, heat heavy cream in small saucepan. Add diced roasted red peppers, basil, parmesan, salt & pepper. Cook until heated through.  To serve, drizzle red pepper cream over each florentine puff.