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Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

The day before:
  • Grease two large baking sheets; set aside. In a medium bowl combine chicken, cheese, and oregano.

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Instructions Checklist
  • Divide Master Dough into 16 portions. Roll or pat and gently stretch one portion into a 4-inch round. Spread 1 teaspoon of the hummus onto one side of the dough round. Top with a rounded tablespoon of the chicken mixture. Fold opposite side of the dough round over filling; seal edges with a fork. Transfer to a prepared baking sheet; prick top a few times with the fork. Repeat with the remaining dough portions, the remainder of the 1/3 cup hummus, and the remaining chicken mixture. Cover baking sheets with plastic wrap. Chill overnight.

Instructions Checklist
Instructions Checklist
The day of:
  • Let empanadas stand at room temperature for 20 minutes. Preheat oven to 400°F. In a small bowl whisk together egg and the water. Brush over dough. Bake in the preheated oven for 15 to 20 minutes or until golden. Transfer to a storage container with a lid. Tote in an insulated carrier or wrap container in towels and place in a cooler (without ice). Serve within two hours with additional hummus.

Nutrition Facts

183 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 29 mg cholesterol; 294 mg sodium. 72 mg potassium; 21 g carbohydrates; 1 g fiber; 1 g sugar; 8 g protein; 0 g trans fatty acid; 292 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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