Creamy Chicken Turnovers
3 c. cooked, diced chicken
1 pkg. (9 oz.) frozen sweet peas and pearl onions, thawed
1 1/2 cups Caesar salad croutons, crushed
1/2 cup light ranch salad dressing
salt and pepper to taste
1 pkg. (15 oz. refrigerated pre-rolled pie crusts (2 crusts)
3 Tbsp. milk
Preheat oven to 425°F.
In a medium to large bowl, combine chicken, peas and onions, croutons, salad dressing, salt and pepper.
Unfold one pie crust and cut into four triangles. Brush edges of each triangle with milk. Place scant 1/2 cup chicken filling on each triangle. Fold pastry triangle over filling, joining the straight edges evenly. Press with fork to seal edges of pastry.
Repeat with remaining pastry and filling. Brush tops of pastries lightly with milk. Spray cookie sheet with nonstick cooking spray. Place pastry triangles on prepared pans.
Bake at 425°F for 15 to 20 min. or until lightly browned. Serves 4.