Chicken Empanada Hot Pockets recipes
Ingredients
- 2 cups coarsely chopped cooked chicken (8 to 10 ounces cooked)
- 1 cup shredded reduced-fat Cheddar cheese
- 1 cup frozen corn kernels, thawed
- 1/2 cup finely chopped red bell pepper (half a bell pepper)
- 3 ounces light cream cheese, softened
- 2 tablespoons canned diced green chile peppers
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
- 2 teaspoons canola oil
- One 16-ounce whole wheat pizza dough
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