Cheesy Chicken Empanadas

I think these would be good game day food, but they’ll be delicious no matter when you serve them!

Cheesy Chicken Empanadas
1 1/2 c. roasted chicken breast, finely chopped
4 oz light cream cheese
1/2 c. cheese, reduced fat Sargento Mexican cheese blend
1/4 c. bell pepper, diced
1 TB tamed jalapeno, finely chopped
1 TB taco seasoning
8 oz reduced fat crescent rolls

Preheat oven to 400°F. Mix chicken, cream cheese, cheese, bell pepper, jalapeno, and taco seasoning in medium bowl using rubber spatula. Roll out the crescent rolls into 4 rectangles; sealing perforations. Cut rectangles into 8 squares then cut squares into total of 16 triangles. Spoon filling into the middle of each triangle. Bring points to the top and seal. Bake at 400°F for 12 to 15 minutes.
Yield: 16 empanadas. Per empanada= 102 Calories; 5g Fat (46.7% calories from fat); 7g Protein; 7g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 205mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

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