1/2
cup finely shredded Mexican cheese blend (2 oz)
Sour cream, salsa or sliced ripe olives, if desired
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Steps
1
Heat oven to 375°F. Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
2
Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
3
Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
4
Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
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Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
6g
30%
Cholesterol
45mg
15%
Sodium
1330mg
55%
Total Carbohydrate
38g
13%
Dietary Fiber
3g
12%
Sugars
10g
Protein
14g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 1 Lean Meat; 2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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