With the holidays fast approaching here's an appetizer idea. I look for recipes around this time of year where the food can be made ahead and frozen. Then easily reheated the day of a party. For me, the key to a stress free holiday is planning ahead. Way ahead!
1 (15oz) pkg. refrigerated pie crusts
3 cups chopped cooked chicken
1 (8oz.) pkg. shredded colby cheese
4 oz. cream cheese softened
1/4 cup chopped red bell pepper
1/4 cup chopped marinated artichoke hearts
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. mediterranean seasoning
1 tsp. salt
1 tsp. ground black pepper
water
Preheat oven to 400 degrees. In a large bowl combine chicken, cheese, cream cheese, bell pepper, artichoke and all the seasonings. Mix together. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15 inch circle. Cut out rounds, using a 3 inch cookie cutter. Re-roll dough as needed. Repeat process with remaining pie crusts, making 12 to 15 circles. Arrange 1 round on a flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round.
Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
At this point, you can freeze the empanadas for up to 1 month.
Or arrange the empanadas on a lightly greased baking sheet. Bake for 15 mins. in a 400 degree oven.
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