Two-Bite Turkey Empanadas

• 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 tsp. oil
• 1 clove garlic, minced
• 1/2 lb. ground turkey breast
• 1 Tbsp. chili powder
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1/2 cup TACO BELL Refried Beans
• 2 green onions, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 egg, beaten, divided
• 3/4 cup TACO BELL Thick & Chunky Salsa

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, heat oil in large nonstick skillet on medium-high heat.
6. Add garlic; cook and stir 30 sec.
7. or until fragrant.
8. Add turkey and chili powder; cook 5 min.
9. or until turkey is no longer pink, stirring frequently to break up meat.
10. Transfer to medium bowl.
11. Stir in cheese, beans, onions and cilantro.
12. Cool completely.
13. Heat oven to 400 degrees F. Roll out dough on lightly floured surface to 24x16-inch rectangle.
14. Use 4-inch cookie cutter to cut dough into 24 rounds, rerolling scraps as necessary.
15. Spoon 1 Tbsp.
16. turkey mixture onto center of each round; brush edge with egg.
17. Fold in half; seal edges with fork.
18. Place on baking sheets sprayed with cooking spray.
19. Cut small slits in tops to allow steam to escape; brush with remaining egg.
20. Bake 18 to 20 min.
21. or until golden brown.
22. Serve with salsa.

philadelphia, butter, flour, oil, clove garlic, ground turkey, chili powder, milk, taco, green onions, fresh cilantro, egg, taco

Taken from www.kraftrecipes.com/recipes/two-bite-turkey-empanadas-144315.aspx (may not work)