Cheesy Chicken Empanadas

My brother loves these. Very easy to throw together! I always have leftover chicken mixture.

• Ready In: 30 mins
• Yields: 16 empanadas

Ingredients

• 1 (9 3/4ounce) can chicken breasts, drained
• 1⁄4 teaspoon black pepper
• 1⁄2 cup cheddar cheese, shredded
• 3  ounces cream cheese
• 1 (8 ounce) can  crescent rolls or 1 (8 ounce) can  biscuits

Directions

1. In bowl, shred chicken with fork and mix in pepper, cheddar, and cream cheese. Mix well.
2. If using crescents, unroll and seal together and. Flatten with a rolling pin.
3. Using about a 3 1/2 inch circle cutter, cut out circles from the dough. Reroll and recut until all the dough has been used.
4. If using biscuits, just flatten.
5. Place about 1 tbsp of chicken mixture into center of each circle. Fold into a half moon shape and seal edges by pressing down all the way around with a fork. Apply a thin layer of butter or spray with butter flavored cooking spray on top of each empanada.
6. Place on greased baking sheet and bake at 375 degrees for 8-10 minutes until golden.
7. You may need to turn baking sheet halfway around halfway through baking time so all empanadas golden evenly.