Chicken Macadamia Appetizers
|Canned white meat chicken spread||4 Ounce|
|Cream cheese with garlic||1⁄4 Cup (4 tbs), softened|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped macadamia nuts||1⁄3 Cup (5.33 tbs)|
|Pastry||15 Ounce (1 Package)|
|Italian bread crumbs||1⁄2 Cup (8 tbs)|
Preheat the oven to 400 degrees.
Combine the chicken spread, cream cheese, green onions and macadamia nuts in a bowl and mix well.
Unwrap the pastry dough; separate the 2 layers and press out folds.
Cut each pastry layer into 16 rounds.
Place a spoonful of macadamia mixture in the center of each of 16 rounds.
Brush edges with water.
Press remaining 16 rounds over the macadamia-filled rounds and use a fork to seal the edges.
Brush each sealed pastry with water and dip in crumbs.
Arrange on an ungreased baking sheet.
Prick each pastry several times with a fork.
Bake for 18 to 23 minutes or until golden brown.
Cool for 5 minutes.
Garnish with cilantro and grapes.