3 c. finely chopped cooked chicken
1 can (4 oz.) diced green chilis
1/2 c. finely chopped green onions
1 1/2 c. (6 oz.) shredded Cheddar cheese
1 tsp. hot pepper sauce
1 tsp. garlic salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. paprika
1 box frozen puff pastry sheets, thawed

Combine chicken, chilis, onions, cheese and seasonings. Mix well, chill until ready to use.

Remove half the pastry from the refrigerator at a time. On a lightly floured board, roll to a 9x12 inch rectangle. Cut into nine small rectangles.

Place 2 tablespoons of filling across the center of each rectangle. Cut edges of pastry with water and roll pastry around filling. Crimp ends with fork to seal. Repeat with remaining pastry and filling.

Place seam side down on a lightly greased cookie sheet. Bake at 425 degrees for 20-25 minutes or until golden brown. Serve warm with salsa or guacamole.