Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
15        ounces        refrigerated pie crusts
3/4       cup           finely shredded Mexican-style four-cheese blend (3 ounces)
1/3       cup           canned diced green chilies, drained
                        Yellow cornmeal
1                       egg
1         tablespoon    water
                        Chili powder
                        Sour cream, if desired
                        Taco sauce, if desired

Preparation:

1. Let pie crusts stand at room temperature 5 to 10 minutes. Heat oven to 400 degrees. Mix cheese and chilies. 2. Unfold one pie crust, placing on surface lightly dusted with cornmeal. Roll to a 13-inch circle. Cut into sixteen 3-inch rounds, rerolling scraps as necessary. Repeat with remaining pie crust. 3. Spoon 1 teaspoon cheese mixture onto center of each pastry round. Moisten edges of pastry with water; fold pastry in half over filling. Seal edge with fork. Place on ungreased cookie sheet. 4. Lightly beat egg and water. Brush mixture on pastries; sprinkle with chili powder. 5. Bake 12 to 14 minutes or until golden brown. Serve warm with sour cream and taco sauce.