CHICKEN AND OLIVE PASTRIES

Chicken and Olive Pastries image

These chicken and olive pastries make great appetizers that you can impress your guests. Make them ahead of time or have them ready in 45 minutes.

Provided by Betty Crocker Kitchens

Time 45m

Yield 36

Number Of Ingredients 7

Ingredients

3 crusts from 2 boxes(14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (9 ounces) frozen diced cooked chicken (2 cups), thawed and chopped
3/4 cup shredded Monterey Jack cheese (3 ounces)
1/2 cup sliced pimiento-stuffed green olives, drained
1/3 cup chopped drained pimientos
1/4 cup sour cream
4 medium green onions, finely chopped ( 1/4 cup)

Steps:

Heat oven to 400°. Cut pie crusts into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Place 1 pastry circle in each of 36 small muffin cups, 1 3/4x1 inch, pressing slightly.
Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.

Nutrition Facts : Calories 95, Carbohydrate 6 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 150 mg