Southwestern Hand Pies

By jab120638

Ingredients

• 1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls
• 1/4 cup Old El Paso® Thick ‘n Chunky salsa
• 1/2 cup drained canned Progresso® black beans (from 15-oz can)
• 1/2 cup chopped grilled or cooked chicken
• 2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
• 1 cup shredded Cheddar cheese (4 oz)
• 2 tablespoons chopped fresh cilantro
• 1 egg
• 1 tablespoon water

Preparation

Step 1

Heat oven to 425°F. 2 Separate dough into 4 rectangles; firmly press perforations to seal. Spread 1 tablespoon salsa on one half of each dough rectangle. Top each with 2 tablespoons beans, 2 tablespoons chicken, 1/2 teaspoon taco seasoning mix, 1/4 cup cheese and 1/2 tablespoon cilantro. Fold other half of dough rectangles over filling. With fork, seal edges. Gently transfer hand pies to ungreased cookie sheet. 3 In small bowl, beat egg with water until frothy. Brush tops of hand pies with thin layer of egg wash. 4 Bake 10 to 12 minutes or just until medium golden brown. Cool slightly before serving, 3 to 5 minutes.
Stuff It Up! Add any of your favorite taco toppings to these Southwestern hand pies! Cooked taco meat, diced fresh tomatoes and chopped jalapeño chiles all make great stuffers!
Go French! For a more rustic texture to your hand pies, try making this recipe with a can of Pillsbury® Simply…® refrigerated rustic French bread.