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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These are a big hit with our whole family. Ingredients:
3 cups finely chopped cooked chicken |
1 (4 ounce) can diced green chilies |
1/2 cup finely chopped green onion |
1 1/2 cups shredded sharp cheddar cheese |
1 teaspoon hot pepper sauce |
1 teaspoon garlic salt |
1/4 teaspoon pepper |
1/4 teaspoon ground cumin |
1/4 teaspoon paprika |
1 (17 1/4 ounce) box frozen puff pastry sheets, thawed or 1 double crust pie crust, for 10-inch pie |
water |
salsa |
guacamole |
Directions:
1. In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use.
2. Remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles.
3. Place about 2 tablespoons of filling across the center of each rectangle.
4. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal.
5. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat.
6. Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.
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