Liz's Chicken & Spinach Pasties

I experimented with a new recipe this weekend, and it's evolved from an Anglicized calzone into what's more like a cheesy pastie. Mmm. Try it out! This is for people who are too lazy or afraid of their bacterial countertops and don't make their own crust, like me.

Ingredients (for 6 pasties):

12 thawed and risen Rhodes Rolls (the frozen kind)
egg whites (if you're ambitious)

Filling:
1/2 block cream/Neufchatel cheese
1 cup grated cheese(s) (Cheddar, Swiss, Parmesan, whatev)
8 oz chicken breast
1 purple onion
1 cup chopped spinach
1 tsp minced garlic
3-4 chopped artichoke hearts
spices (salt, pepper, creole seasoning, paprika, chili powder, etc.)

Sautee cubed chicken with garlic, chopped onion, and spices. Mix with cheeses, spinach, artichoke, and more salt to taste. Salt = mmm.On a floured surface, roll out the risen Rhodes Rolls into little flat circles (6-7" wide). Scoop a couple spoonfuls of filling onto the dough, cover with another dough circle, and pinch/twist the edges together. Cut decorative (and functional!) slits in the top with a knife.
Place on greased cookie sheet. Brush with egg whites (optional--makes them look nice and toasty crisp). Bake at 350* for approx. 12 minutes or until golden brown. Eat while hot and enjoy with friends or they won't taste as good. Refrain from calorie counting and remain oblivious. Follow up with an evening walk and someone who makes good conversation.

"I'm your cook, not your doctor."

Bon appetit!