Chicken Empanadas

6 Rhodes Texas™ rolls, thawed and risen
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
1-1/2 cups shredded, cooked chicken
1 cup grated cheddar cheese
salsa
vegetable oil for frying
sour cream and grated cheese
If desiredSauté onion and garlic in oil. Add chicken and cook over low heat until heated thoroughly. Remove from heat and add cheese. Flatten each roll to a 5-inch square. Spread each square with 2 teaspoons salsa. Spoon 1/4 cup chicken mixture onto half of each square. Fold over the other half and pinch the edges to seal. Pour oil 2 to 3-inches deep into a small sauce pan or an electric frying pan and heat to medium high setting or 375°F. Fry each Chimichanga approximately 3 minutes on each side. Serve with salsa, sour cream and grated cheese, if desired.Variation: Instead of frying, these can be baked at 350°F 20 minutes.