Chickaritos

3 cups finely chopped cooked chicken
1-1/2 cups (6 oz) reduced fat shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1/2 cup finely chopped green onions
1 tsp hot pepper sauce
1 tsp garlic salt
1/4 tsp pepper
1/4 tsp ground cumin
1/4 tsp 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 serving.

Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 12-in. x 9-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 baking 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 Servings (1 per serving)


Number of Servings: 18

Recipe submitted by SparkPeople user SLJGEMINI75.