Ingredients
1
can (4.25 oz) chicken spread
1/4
cup roasted garlic light cream cheese (from 8-oz container)
1/4
cup finely chopped green onions (4 medium)
1/3
cup coarsely chopped macadamia nuts or almonds
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Water
1/2
cup Progresso™ Italian style bread crumbs
Fresh cilantro sprigs, if desired
Green grapes, if desired
Preparation
Heat oven to 400°F. In small bowl, mix chicken spread, cream cheese, onions and nuts.
Remove pie crusts from pouches; place flat onto work surface. With 2 1/4-inch round cutter, cut 16 rounds from each crust (rounds must be cut close together).
Spoon about 1 tablespoon chicken mixture onto center of each of 16 rounds. Brush edges with water. Press remaining rounds slightly larger; fit each over chicken mixture. With fork, press edge of each to seal.
Brush top and bottom of each with water; coat generously with bread crumbs. Place on ungreased cookie sheet. Prick top of each with fork.
Bake 18 to 23 minutes or until golden brown. Cool 5 minutes. Arrange appetizers on serving platter; garnish with cilantro and grapes.
