- 1 (4.25 ounce) can chicken spread
- 1/4 cup roasted garlic light cream cheese
- 1/4 cup finely chopped green onions
- 1/3 cup chopped macadamia nuts or almonds
- 1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box
- Water
- 1/2 cup Progresso® Italian style bread crumbs
- Fresh cilantro sprigs (optional)
- Green grapes (optional)
- Heat oven to 400 degrees F. In small bowl, mix chicken spread, cream cheese, onions and nuts.
- Remove pie crusts from pouches; place flat onto work surface. With 2 1/4-inch round cutter, cut 16 rounds from each crust (rounds must be cut close together).
- Spoon about 1 tablespoon chicken mixture onto center of each of 16 rounds. Brush edges with water. Press remaining rounds slightly larger; fit each over chicken mixture. With fork, press edge of each to seal.
- Brush top and bottom of each with water; coat generously with bread crumbs. Place on ungreased cookie sheet. Prick top of each with fork.
- Bake 18 to 23 minutes or until golden brown. Cool 5 minutes. Arrange appetizers on serving platter; garnish with cilantro and grapes.