WIW: Buffalo Chicken Puff Pastry Waffles
1 (1/2-lb.) sheet frozen puff pastry, thawed
1 C. shredded chicken (see note, above)
1/4 C. crumbled blue cheese (about 2 oz.)
3 T. Frank’s RedHot, plus more for serving
Blue cheese dressing, for serving
Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200Â°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.