Chicken and Cheese Empanadas

These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups  chopped  cooked chicken
• 1⁄2 cup  shredded swiss cheese
• 2  tablespoons  chopped  roasted red peppers (jarred OK)
• 2  tablespoons  minced onions
• 1⁄2 teaspoon pepper
• 1⁄2 cup chicken broth
• 1  tablespoon cornstarch
• 1 (3 ounce) package cream cheese, cut into small chunks
•  salt
• 2 (10 ounce) packages  refrigerated  pizza dough
• 1  large egg

Directions

1. In a bowl, mix chicken with Swiss cheese, red pepper, onion and pepper.
2. In a 1 1/2-2 quart saucepan, mix broth with cornstarch; add cream cheese, whisk over high heat until mixture is boiling (it will be very thick), 2 to 3 minutes; scrape over chicken mixture and combine well, adding salt to taste.
3. On a lightly floured board, unroll the pizza crust dough; cut each rectangle crosswise into thirds; on one end of each piece, mound about 5 tablespoons chicken mixture; fold the other end of dough over filling to form a rectangle, then fold edges together and pinch to seal.
4. Gently place empanadas, slightly apart, on a greased 12 by 15-inch baking sheet; in a small bowl, beat egg to blend; brush generously over each pastry.
5. Bake in a 375° oven until richly browned, about 22 to 25 minutes; transfer to a rack and let cool at least 10 minutes.
6. Serve hot or warm.