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