Tex-Mex Mini Turnover Appetizers

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
• 1/2 cup butter, softened
• 1-1/2 cups flour
• 1/2 lb. extra-lean ground beef
• 1 clove garlic, minced
• 1 Tbsp. chili powder
• 1/2 cup TACO BELL Thick & Chunky Salsa
• 3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 1/2 cup canned refried black beans
• 1/4 cup each chopped fresh cilantro and green onions
• 1 egg, beaten

1. Beat cream cheese spread and butter in large bowl with mixer until blended.
2. Gradually beat in flour; shape into ball.
3. Wrap in plastic wrap.
4. Refrigerate 1 hour.
5. Meanwhile, brown meat in large skillet on medium-high heat.
6. Add garlic and chili powder; cook and stir 2 min.
7. Add salsa; cook and stir 2 to 3 min.
8. or until liquid is cooked off.
9. Transfer to large bowl; cool 10 min.
10. Stir in cheese, beans, cilantro and onions.
11. Heat oven to 400 degrees F. Roll out dough on lightly floured surface to 1/8-inch thickness.
12. Use 4-inch cookie cutter to cut dough into 24 rounds, rerolling scraps as necessary.
13. Spoon 1 Tbsp.
14. meat mixture onto center of each round; brush edge with egg.
15. Fold in half; seal edges with fork.
16. Place on baking sheets sprayed with cooking spray.
17. Cut small slits in tops to allow steam to escape; brush with remaining egg.
18. Bake 18 to 20 min.
19. or until golden brown.

philadelphia, butter, flour, extralean ground beef, clove garlic, chili powder, taco, four cheese, black beans, cilantro, egg

Taken from www.kraftrecipes.com/recipes/tex-mex-mini-turnover-appetizers-155585.aspx (may not work)