TURKEY EMPANADAS

1 box (15 ounces) refrigerated pie crusts (two 11-inch rounds)
4 ounces cream cheese
2 tablespoons prepared salsa
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 cup Fully Cooked Turkey Breast (any flavor), finely chopped
1 egg, beaten
Additional prepared salsa

Remove pie crust pouches from box; let stand at room temperature 15 to 20 minutes.

Heat cream cheese in small heavy saucepan over low heat; cook and stir until melted.

Add salsa, cilantro, cumin, salt and garlic powder; stir until smooth.

Stir in turkey; remove from heat.

Unfold pie crusts; remove plastic film. Roll out slightly on lightly floured surface. Cut crusts into 3-inch rounds using biscuit cutter. Reroll pie crust scraps and cut enough additional to equal 20 rounds.

Preheat oven to 425F. Line baking sheet with foil.

Place about 2 teaspoons turkey mixture in center of each round. Brush edges lightly with water. Pull one side of dough over filling to form half circle; pinch edges to seal.

Place 10 to 12 empanadas on prepared baking sheet; brush lightly with egg.

Bake 16 to 18 minutes or until lightly browned.

Serve with salsa.

Note: Empanadas can be prepared ahead of time and frozen. Simply wrap unbaked empanadas in plastic wrap and freeze. To bake, unwrap and follow directions, baking 18 to 20 minutes.