2 cups cubed or shredded cooked chicken
1/4 cup crumbled blue cheese
3 tablespoons Frank's® RedHot® Sauce
1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets, thawed

Heat the oven to 400 degrees F. Stir the chicken, cheese and hot sauce in a medium bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle.

With the short side facing you, spoon the chicken mixture down the center of the pastry. Fold 2 opposite sides of the pastry to the center over the filling and press to seal. Place the pastry, seam-side down, onto a baking sheet. Tuck the ends under to seal.

Bake for 30 minutes or until the pastry is golden brown. Cut the pastry in quarters to serve.

Serve with carrot and celery sticks, additional hot sauce and blue cheese dressing for dipping.