Introduction: Easy Empanadas
Supermarket pizza dough has changed my life. Not only does it let me make fresh pizza on a whim with my daughter, but it also lets me throw together any number of savory dishes that call for a bread crust. This easy empanada recipe is essentially a calzone filled with Mexican ingredients. -- Lygeia Grace, Senior Food Editor, Real Simple
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Taco night is a sure thing. The little ones get to play "build a taco." Your husband gets the beef he'd prefer on a nightly basis. And you don't spend hours preparing fancy dishes no one likes anyway. How to get some variety while not straying too far from success? Stay with the Mexican theme, but try substituting easy empanadas. The melt-in-your-mouth goodness of these golden-crusted pockets will silence any grumbling come Taco Tuesday.
1 package refrigerated pizza dough (about 1 pound)
Flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
Sour cream (optional)
2 tablespoons olive oil
Step 1: Roll
Heat oven to 400 degrees F. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.
Step 2: Spread
On half of each round, spread some of the beans.
Step 3: Top
Top each with 1 1/2 tablespoons of the salsa
Step 4: Sprinkle
Sprinkle each with 2 tablespoons of the cheese.
Step 5: Fold
Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal.
Step 6: Brush
Spread 1 teaspoon of the oil on a baking sheet. Transfer the empanadas to the sheet and lightly brush the tops with the remaining oil.
Step 7: Bake, Serve
Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.
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