Football Fest Empanadas

• 1 jar (16 ounces) black bean and corn salsa
• 1/2 cup frozen corn, thawed
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons minced fresh cilantro, divided
• 2 teaspoons lime juice
• 1 package (9 ounces) ready-to-use Southwestern chicken strips, chopped
• 2 packages (14.1 ounces each) refrigerated pie pastry
• 4 ounces quesadilla cheese, shredded
• 1 large egg, lightly beaten

1. In a large bowl, combine the salsa, corn, jalapenos, 2 tablespoons cilantro and lime juice. In another bowl, combine the chicken, remaining cilantro and 1/2 cup salsa mixture; set aside. Reserve remaining salsa for serving.
2. Unroll a pastry sheet onto a lightly floured surface. Using a floured 4-in. round cookie cutter placed halfway on edge of pastry, cut 4x3-in. football shapes. Repeat with remaining dough, chilling and rerolling scraps as needed.
3. Transfer half of the cutouts to greased
4. . Place 1 tablespoon chicken mixture in the center of each; top each with 1-1/2 teaspoons cheese. Brush edges of pastry with egg. Top with remaining cutouts; press edges with a fork to seal. Cut slits in the tops to resemble football laces. Brush tops with egg.
5. Bake at 450u0b0 for 8-12 minutes or until golden brown. Serve warm with reserved salsa mixture. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased
6. in a preheated 400u0b0 oven until crisp and heated through.

black bean, frozen corn, peppers, fresh cilantro, lime juice, ready, pastry, quesadilla cheese, egg

Taken from www.tasteofhome.com/recipes/football-fest-empanadas/ (may not work)