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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 30 |
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Refrigerated pie pastry makes quick work of assembling these bite-sized appetizers loaded with chicken and cheese. I've made them several times since receiving the recipe from a friend.Betty Fulks, Onia, Arkansas Ingredients:
1 cup finely chopped cooked chicken |
2/3 cup shredded colby-monterey jack cheese |
3 tablespoons cream cheese, softened |
4 teaspoons chopped sweet red pepper |
2 teaspoons chopped seeded jalapeno pepper |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 package (14.1 ounces) refrigerated pie pastry |
Directions:
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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