BUFFALO CHICKEN EMPANADAS

Buffalo Chicken Empanadas image

Provided by @MakeItYours

Number Of Ingredients 9

1/4 cup finely chopped yellow onion
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
2/3 cup chopped deli rotisserie chicken
1/3 cup shredded mozzarella cheese
1/4 cup crumbled blue cheese
1/4 cup Buffalo wing sauce
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 egg, slightly beaten
Celery sticks and blue cheese dressing, if desired

Steps:

Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper; set aside.
In medium bowl, mix onion, green chiles, chicken, cheeses and Buffalo sauce.
Unroll pie crusts. Using 3 1/2-inch round cutter, cut circles from crusts, rerolling dough to get 21 circles. Place level measuring tablespoon Buffalo chicken mixture on center of each circle. Fold dough in half over filling; pinch and press edges with fork to seal or roll edges to seal. Place on cookie sheets. Prick tops of empanadas with fork to allow steam to escape.
Brush each with beaten egg. Bake 16 to 20 minutes or until golden brown. Cool 10 minutes on cooling racks. Serve warm with celery sticks and blue cheese dressing for dipping.
Expert Tips
To make ahead, make as directed through step 3. Cover and refrigerate up to 2 hours. Bake as directed. Have appetizers on hand at a moment's notice. Make as directed through step 3. Place on cookie sheet, and freeze 1 hour. Place frozen empanadas in gallon-size resealable freezer plastic bag, and freeze until ready to use. To bake, place frozen empanadas on cookie sheet. Brush with egg, and bake 24 to 27 minutes or until golden brown.