GARLIC HERB AND SALMON EMPANADAS

1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crusts, softened as directed on package
6 oz. smoked salmon, flaked
1 (5.2 oz.) pkg. Boursin cheese with garlic and herbs

Preheat oven to 425 degrees F. Line large cookie sheet with parchment paper or spray with nonstick cooking spray.

Remove pie crusts from pouches. Unfold crusts; cut each into 4 wedges.

In small bowl, combine salmon and cheese; mix well. Spread about 2 tablespoons mixture evenly over half of each crust wedge to within 1/4 inch of edges. Brush edges of crust with water. Fold untopped dough over filling, forming triangle; press edges to seal. Place on paper-lined cookie sheet.

Bake at 425 degrees F for 12 to 17 minutes or until golden brown. Remove from cookie sheet; place on wire rack. Cool 10 minutes.

TO SERVE:
Cut each empanada in half, forming 2 triangles.

Tip:
Serve with a side of sour cream topped with chopped fresh chives or green onions.

Makes 16 appetizers
Source: Pillsbury Dough Magic! Turn Refrigerated Dough into Hundreds of Tasty Family Favorites!