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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Pepperidge Farm.