2 refrigerated pie crusts

9 ounces black bean dip

12 ounces skinned and boned chicken breast - cooked and diced

1/3 cup salsa - green

4 ounces shredded cheddar cheese

1/4 cup green onion - sliced

1 egg - beaten

cilantro - optional

Let piecrusts stand at room temperature according to package directions (15 to 20 minutes).

Combine bean dip, Chicken, and salsa in a medium mixing bowl.

Unfold one pastry round. Place on a greased 12" pizza pan.

Spoon chicken mixture on pastry and spread to within 1 inch of the edge. Sprinkle cheese and green onion over chicken mixture.

Combine beaten egg and 1 tablespoon water. Moisten edges of pastry with egg mixture.

Unfold and place remaining pastry over filling. Seal edges by crimping with a fork. Prick the top several times. Brush top with egg mixture.

Bake in a 400° F. oven for 40 minutes or till pastry is golden. Let stand 10 minutes.

If desired, top with sour cream and a cilantro sprig.

Cut into 16 wedges.
 
Per serving: 199 Calories (kcal); 10g Total Fat; (45% calories from fat); 10g Protein; 17g Carbohydrate; 36mg Cholesterol; 185mg Sodium Food Exchanges: 1 Grain Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

WW Points: 4