Easy Cheese Pockets

• 1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
• 2 Tbsp. plus 2 tsp. PHILADELPHIA Cream Cheese Spread
• 1/2 cup KRAFT Shredded Cheddar Cheese
• 1 egg, beaten

1. Heat oven to 350F.
2. Roll pie crust into 11-inch square on lightly floured surface, pulling and stretching crust as necessary to help shape into square.
3. Cut into 4 (5-1/2-inch) squares, then cut each square into 2 (5-1/2x2-3/4-inch) rectangles.
4. Place, 2 inches apart, on baking sheet sprayed with cooking spray.
5. Spread 1 tsp.
6. cream cheese spread onto each dough rectangle to within 1/4 inch of all sides; sprinkle with shredded cheese.
7. Fold each rectangle crosswise in half to form square; press edges together to seal.
8. Brush with egg.
9. Bake 18 to 20 min.
10. or until golden brown.

ready, philadelphia cream cheese, cheddar cheese, egg

Taken from www.kraftrecipes.com/recipes/easy-cheese-pockets-183571.aspx (may not work)