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Tex-Mex Mini Turnover Appetizers 

We show you how to make Tex-Mex Mini Turnover Appetizers—a savory, make-ahead appetizer you can serve at your next get-together.
prep time
25 min
1 hr 45 min
24 servings

what you need

  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA 1/3 Less Fat than Cream Cheese
  • 1/2 cup butter, softened
  • 1-1/2 cups flour
  • 1/2 lb. extra-lean ground beef
  • 1 clove garlic, minced
  • 1 Tbsp. chili powder
  • 1/2 cup TACO BELL® Thick & Chunky Salsa
  • 3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
  • 1/2 cup canned refried black beans
  • 1/4 cup each chopped fresh cilantro and green onions
  • 1  egg, beaten

  • BEAT cream cheese spread and butter in large bowl with mixer until blended. Gradually beat in flour; shape into ball. Wrap in plastic wrap. Refrigerate 1 hour.
  • MEANWHILE, brown meat in large skillet on medium-high heat. Add garlic and chili powder; cook and stir 2 min. Add salsa; cook and stir 2 to 3 min. or until liquid is cooked off. Transfer to large bowl; cool 10 min. Stir in cheese, beans, cilantro and onions.
  • HEAT oven to 400ºF. Roll out dough on lightly floured surface to 1/8-inch thickness. Use 4-inch cookie cutter to cut dough into 24 rounds, rerolling scraps as necessary.
  • SPOON 1 Tbsp. meat mixture onto center of each round; brush edge with egg. Fold in half; seal edges with fork. Place on baking sheets sprayed with cooking spray. Cut small slits in tops to allow steam to escape; brush with remaining egg.
  • BAKE 18 to 20 min. or until golden brown.

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