Appetizers and Canapes

Nippy Pockets

Ingredients:

4 hard-cooked eggs, chopped
1/2 cup (2 oz/125 mL) shredded Monterey Jack cheese
1 can (4 oz/113 g) chopped green chilies, drained
1/4 cup (50 mL) minced green onions with tops
6 tbsp (75 mL) chili sauce, divided
1/4 tsp (1 mL) salt
2 cans (8-12 oz/227-340 g each) refrigerated crescent dinner rolls
1 egg
1 tbsp (15 mL) water

Instructions:

In a medium bowl, stir together hard-cooked eggs, cheese, chilies, onions, 4 tablespoons of the chili sauce and salt until well combined. Separate dinner roll dough into rectangles. Press or roll out each rectangle to measure 6 x 9 inches. Cut each rectangle in half lengthwise. Cut each half into thirds to form 3-inch squares. Put 1 tbsp of filling in each square. Bring together corners of pastry, twist and seal. Place on ungreased baking sheet. Beat together egg and water until thoroughly blended. Brush on dough.

Bake in preheated 400°F (200°C) oven until lightly browned, about 8 minutes. Garnish each with 1/4 teaspoon of the remaining chili sauce.

Makes about 16 appetizers.

Nutrients per serving:

Calories: 154.5
Carbohydrate: 21.4 g
Fat: 5.2 g
Protein: 5.6 g
Sodium: 411.7 mg