Ingredients
1 cup finely chopped cooked chicken2/3 cup shredded Colby-Monterey Jack cheese3 tablespoons cream cheese, softened4 teaspoons chopped sweet red pepper2 teaspoons chopped seeded jalapeno pepper1 teaspoon ground cumin1/2 teaspoon salt1/8 teaspoon pepper2 sheets refrigerated pie crust
Preparation
Preheat oven to 400°. In a small bowl, combine the first 8 ingredients. On a lightly floured surface, roll each pie crust into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.
Place about 1 teaspoon filling on 1 half of each circle. Moisten edges with water. Fold pie crust over filling. Press edges with a fork to seal.
Transfer to greased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks. Serve warm.
