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Total Time:
Prep Time: 30 min
Cook Time: 15 min

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Ingredients

For 30 Servings

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1 cup finely chopped cooked chicken
2/3 cup shredded colby-monterey jack cheese
3 tbsp cream cheese, softened
4 tsp chopped sweet red pepper
2 tsp chopped seeded jalapeno pepper
1 tsp ground cumin
1/2 tsp salt
1/8 tsp pepper
1 package (14.1 oz) refrigerated pie pastry

Directions

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1 In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
2 Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.
3 Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.

Directions

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1. In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.

2. Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.

3. Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.

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