BOCA Savory Empanadas

1. 1

   Heat oven to 375F.

2. 2

   Heat 1 Tbsp.

3. 3

   oil in large skillet on medium heat.

4. 4

   Add onions, peppers and garlic; cook 10 min., stirring occasionally.

5. 5

   Add ground crumbles and tomato sauce; stir.

6. 6

   Cook 2 min.

7. 7

   or until heated through.

8. 8

   Stir in cilantro.

9. 9

   Remove from heat.

10. 10

    Prepare pie crust dough as directed on package, preparing both mixes in same bowl.

11. 11

    Divide dough in half; shape each half into ball.

12. 12

    Place 1 ball on lightly floured surface; roll out to 1/8-inch thickness.

13. 13

    Cut into 12 rounds with 4-inch biscuit cutter, re-rolling trimmings as necessary.

14. 14

    Repeat with remaining dough.

15. 15

    Spoon about 1 Tbsp.

16. 16

    crumbles mixture onto center of each dough round.

17. 17

    Moisten edges with water; fold in half to enclose filling.

18. 18

    Lightly press down tops to remove any air pockets.

19. 19

    Seal edges with fork.

20. 20

    Brush both sides of empanadas with remaining oil.

21. 21

    Place in single layer on baking sheet.

22. 22

    Bake 20 min.

23. 23

    or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.