Ingredients
1 small onion, chopped1 small green pepper, chopped4-1/2 teaspoons canola oil2 garlic cloves, minced3 cups finely chopped rotisserie chicken1-1/2 cups shredded part-skim mozzarella cheese1/2 cup Buffalo wing sauce1/4 teaspoon salt1/4 teaspoon pepper5 sheets refrigerated pie crust2 large eggs2 tablespoons water1 cup heavy whipping cream1 cup crumbled blue cheese
Preparation
In a small skillet, saute onion and green pepper in oil until crisp-tender. Add garlic; cook 1 minute longer.
In a large bowl, combine the chicken, mozzarella cheese, wing sauce, salt and pepper. Stir in the onion mixture.
On a lightly floured surface, unroll 1 pie crust. Roll out into a 12-in. circle. Cut with a floured 3-in. biscuit cutter. Remove excess crust and reroll scraps. Repeat with remaining pie crusts.
Beat eggs and water; brush over edges of 3-in. pie crust circles. Place heaping teaspoonfuls of filling in the centers. Fold crust in half over filling. Press edges with a fork to seal.
Place 2 in. apart on greased baking sheets. Brush with remaining egg mixture. Bake at 400° until golden brown, 9-12 minutes.
Meanwhile, in a small saucepan, bring cream to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-7 minutes, stirring occasionally. Add blue cheese; cook and stir until cheese is melted and sauce thickens, 2 minutes longer. Serve with empanadas.
