 | | Directions |
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine the chicken through the black pepper.
- Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out circles, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total.
- Lay 1 circle on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the crust. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining circles.
- Place on the prepared baking sheet. Bake for 12-15 minutes, until golden brown.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 3 cups chicken - cooked, chopped |
| - | | 2 cups Colby and Monterey Jack cheese, shredded |
| - | | 4 ounces cream cheese , softened |
| - | | 1/4 cup red bell pepper , diced |
| - | | 1 jalapeno, seeded and finely diced |
| - | | 1 tablespoon ground cumin |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 package refrigerated pie crusts |
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