BBQ CHICKEN EMPANADAS
- 1/3 cup hickory smoke barbecue sauce
- 1 1/4 cups fancy shredded reduced fat Mexican style four cheese blend
- 1 large egg
- 1 tablespoon water
- 1 1/2 cups finely diced cooked chicken breast
- 1 16.3 ounce package refrigerated reduced fat jumbo flaky layers biscuits (16.3 ounce)
In medium bowl, combine cooked chicken and barbeque sauce. Stir in cheese; set aside. In small bowl, beat egg with water; set aside.
Separate each biscuit into two layers; press each biscuit into a 3-inch circle. Place 1 tablespoon chicken mixture into center of each biscuit; fold biscuit in half over filling. Press edges with fork to seal.
Place on a greased large baking sheet. Brush tops with egg wash. Bake in a preheated 375°F oven 12-15 minutes or until golden brown.