3 cups finely chopped cooked chicken
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1/2 cup finely chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 package (17-1/4 ounces) frozen puff pastry sheets, thawed or pie pastry for double-crust 10-inch pie
In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use.
Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling.
Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat.
Bake at 425° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.
Yield: 18 appetizer.
Nutrition Facts One serving: (1 each) Calories: 213 Fat: 12 g Saturated Fat: 4 g Cholesterol: 31 mg Sodium: 294 mg Carbohydrate: 16 g Fiber: 2 g Protein: 11 g