Buffalo Chicken Empanadas
These Buffalo Chicken Empanadas are certain to be at your next potluck. Your friends will be asking for these again and again!
Serves: 4 to 8
  • 8 oz cream cheese, softened
  • 12 oz can chicken, drained
  • ¾ cup cheddar cheese
  • ½ cup ranch dressing
  • ¼ cup hot sauce
  • 2 packages refrigerated pie crusts (4 pie crust total), softened
  • 1 egg, beaten
  1. Preheat oven to 400°F.
  2. In a large bowl, combine cream cheese, chicken, cheese, ranch dressing and buffalo hot sauce. Set aside.
  3. Remove 1 pie crust from pouch; unroll on cutting board. With rolling pin, roll out crust to about a 16 inch diameter. Cut 12 rounds from pie crust with a 2 ½ to 3 inch round cutter. Repeat with remaining pie crusts.
  4. Top each pie crust round with 1 to 2 teaspoons of buffalo chicken. Moisten edges of dough with water; fold dough over and press with fingers to seal. Use fork to create design around edge.
  5. Place on cookie sheet. Repeat with remaining pie crust and filling. Brush tops lightly with egg.
  6. Bake 15 to 18 minutes or until golden brown.