Chicken and Cilantro Pesto Empanadas

• 1 recipe Empanada Dough
• 1 cup fresh cilantro
• 1/2 cup PLANTERS Slivered Almonds, toasted
• 1/2 cup KRAFT Zesty Italian Dressing
• 1/4 cup fresh parsley
• 2 Tbsp. KRAFT Grated Parmesan Cheese
• 2 cups shredded cooked chicken
• 1 egg, beaten

1. Prepare Empanada Dough as directed; set aside.
2. Process next 5 ingredients in food processor until mixture forms thick paste.
3. Stir in chicken.
4. Heat oven to 400F.
5. Shape dough into 24 balls, using about 1 Tbsp.
6. for each.
7. Flatten each to 4-inch round.
8. Spoon about 1 heaping Tbsp.
9. chicken mixture onto center of each round.
10. Brush edges evenly with half the egg; fold in half.
11. Seal edges with fork; place on parchment-covered baking sheet.
12. Brush with remaining egg.
13. Bake 15 min.
14. or until golden brown.

recipe empanada, fresh cilantro, italian dressing, fresh parsley, parmesan cheese, chicken, egg

Taken from www.kraftrecipes.com/recipes/chicken-cilantro-pesto-empanadas-90535.aspx (may not work)