ATTENTION EXCLUSIVE WINE LOVERS. Have you ever noticed that nachos or wings, typical Super Bowl fare, doesn’t pair that well with a glass of red or white?

I have, and so I usually drink beer or margaritas during the game, but if you only like wine, then this appetizer is for you.

Golden, buttery puff pastry is wrapped around chunks of artichokes and chicken tossed with creamy mayonnaise, cheese, a hint of salty bacon, and accented with Italian seasoning. It’s lovely.

This also makes a quick dinner. If you serve this for dinner, I’d suggest serving grilled asparagus and salad or sautéed spinach on the side. 

Puff Pastry filled with Chicken, Artichokes and Cheese

1 puff pastry (Pepperidge Farm is my favorite)

1 cup drained artichokes

1 cup chopped boneless, skinless rotisserie chicken breast

1/3 cup shredded Asiago cheese (could substitute Parmesan if you can’t find Asiago)

2/3 cup shredded mozzarella cheese

½ cup mayonnaise

½ teaspoon Italian seasoning

2 tablespoons crumbled cooked bacon or real bacon pieces (optional)

Dash of garlic salt

Parchment paper

Preheat oven to 400 degrees.

Drain artichokes, pat with a paper towel to dry and roughly chop artichokes. Stir together artichokes, chicken, cheeses, mayonnaise, bacon and Italian seasoning. Top with a dash of garlic salt.

Lay a piece of parchment paper on a baking sheet, this will help prevent the puff pastry from sticking.

Unfold puff pastry and remove the paper. The pastry will naturally be divided in thirds and all you want to do is fill that middle third with the chicken mixture. So carefully spoon all the mixture down the center of the pastry and fold the sides up and over to seal. Dip your fingers in water and seal the edges so the cheese doesn’t bubble out.

Bake 18-22 minutes. Remove from oven and allow to rest 5 minutes before slicing. Enjoy with a glass of Sauvingnon Blanc or  Chardonnay; or any red from a Pinot to Cabernet. Cheers to drinking wine and eating food that pairs well with it during the Super Bowl.