Heat oven to 375°F. Spray with nonstick cooking spray or grease large cookie sheet. In medium bowl, combine chicken, roasted peppers, salsa, cumin and pepper flakes; mix well. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Spoon 2 heaping tablespoons chicken mixture in center of each dough round. Top each with 1 Tbsp. cheese. Fold dough over filling; press edges with fork to seal. Place on sprayed cookie sheet. Bake at 375°F. for 13 to 17 minutes or until golden brown. Top each empanada with 1 tablespoon each of guacamole and tomato. 8 servings