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Baked Chicken Empanadas recipe (Appetizer)

12   Rhodes™ Dinner Rolls, thawed to room temperature
2   cups cooked diced chicken
  cups grated pepper jack cheese
3   ounces cream cheese
½   red bell pepper, chopped
1   jalapeno pepper, seeded and chopped
2   tablespoons chopped cilantro
1   teaspoon cumin
1   teaspoon salt
½   teaspoon fresh ground black pepper
Queso Dip
1   pound Mexican Velveeta
10   ounce can diced tomatoes with green chiles
4   ounce can diced green chiles

Posted by Rhodes Bake-N-Serv on May 2, 2011


Flatten each roll into a 6 to 7-inch circle.
Cover with plastic wrap and let rest while making filling.
Combine remaining ingredients in a bowl and mix well.
Remove plastic wrap from rolls.
Place about ¼ cup filling onto each circle being careful not to let it touch the edges.
Wet the edges of each circle with water.
Fold dough in half over filling and press the edges together with a fork to seal.
Bake at 350°F 15-20 minutes or until nicely browned.

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