½ (8-oz.) pkg. cream cheese, softened
½ cup butter, softened
1 cup all-purpose flour
1 cup finely chopped cooked chicken
1 tablespoon finely chopped onion
1 tablespoon finely chopped sweet red pepper
2 tablespoons mayonnaise
1 teaspoon honey-Dijon mustard
¼ teaspoon salt
⅛ teaspoon white pepper
1 egg, beaten
Beat cream cheese and butter together until light and fluffy.
Blend in flour to make a soft dough.
Turn out onto lightly floured surface; knead gently 10 or 12 strokes.
Wrap in plastic wrap and refrigerate until firm enough to handle.
Combine chicken, onion, red pepper, mayonnaise, mustard, salt and pepper; blend well.
Set aside while rolling out dough.
Roll dough on well-floured surface to 1/16-inch thickness.
Cut into 3-inch rounds.
Place one heaping teaspoon filling on each pastry round.
Brush edges of pastry with egg.
Fold pastry rounds in half over filling.
Seal edges together with a fork.
Brush tops with remaining egg.
Place turnovers on non-stick metal tray, arranging to fit.
Cook according to your Advantium model's cooking settings or until golden brown.