CHICKEN EMPANADA

CHICKEN EMPANADA


1 (15-oz,) package refrigerated rolled piecrust
1 tbsp. olive oil
½ cup chopped onion
½ medium-sized red bell pepper, chopped
½ medium-sized green bell pepper, chopped
2 cups coarsley chopped cooked chicken
1 cup frozen corn, thawed
2 tbsp. dry fajita seasoning
1 cup Mexican cheese blend
1 egg, beaten


Preheat oven to 425 degrees. Place 1 pie crust flat on a 14-inch pizza pan; set aside.

2. In a large skillet, heat oil over medium heat. Add onions and bell peppers; cook 5 minutes or until tender, stirring occasionally. Stir in chicken, corn a and fajita seasoning; remove from heat.

3.Spoon mixture on to piecrust, leaving