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    Spicy Chicken Rolls

    Thaw Time: 20 min. Prep Time: 15 min. Cook Time: 20 min.

    2 cups chopped cooked chicken
    2 cups shredded Monterey Jack cheese (about 8 ounces)
    1/4 cup drained canned chopped green chilies
    2 teaspoons chili powder
    1/2 teaspoon garlic powder
    8 sheets Pepperidge Farm® Frozen Phyllo Dough, thawed
    3 tablespoons margarine or butter, melted

    1. Preheat oven to 350°F.

    2. In bowl mix chicken, cheese, chilies, chili powder and garlic powder.

    3. Unfold dough. Remove 1 dough sheet leaving remaining dough covered with plastic. Brush with margarine. Repeat with 3 more sheets, stacking each on the top of the previous sheet.

    4. Cut stack in half crosswise into 2 rectangles. Place about 1 cup chicken mixture on long edge of each rectangle. Fold 1 inch of each short edge over chicken mixture. Starting at edge with chicken mixture, roll tightly. Place seam-side down on baking sheet. Brush with margarine. Repeat with remaining sheets and chicken mixture.

    5. Bake for 20 minutes or until golden. Slice each roll into 4 pieces.

    Makes 16 appetizers

    Tip: If recipe preparation is interrupted, cover dough and plastic wrap with damp towel to prevent dough from drying.

    This recipe created by Pepperidge Farm.

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