Cheesy Chicken Horns

Preparation of the Dough In a large bowl, combine the flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the cold water and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparation of the Filling In another bowl, combine the shredded chicken, mozzarella cheese, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly combined.

Assembly Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the dough into a rectangle about 1/8 inch (3 mm) thick. Cut the dough into strips about 2 inches (5 cm) wide. Place a spoonful of the filling at one end of each strip. Roll the dough tightly around the filling, starting from the end with the filling and tucking in the sides as you go. Place the horns on a baking sheet lined with parchment paper.

Baking In a small bowl, whisk together the beaten egg and milk. Brush the egg wash over the horns. Bake in the preheated oven for 15-20 minutes, or until the horns are golden brown and crispy.