Mushroom Empanadas

1. 1

   Heat dressing in medium skillet on medium-high heat.

2. 2

   Add mushrooms, spinach, onions and garlic; cook 18 min.

3. 3

   or until mushrooms are tender and liquid is cooked off, stirring occasionally.

4. 4

   Stir in corn and Singles pieces; cook and stir 2 to 3 min.

5. 5

   or until Singles are melted.

6. 6

   Remove from heat; cool completely.

7. 7

   Roll out dough disks, 1 at a time, on lightly floured surface to 5-1/2-inch diameter.

8. 8

   Spoon mushroom mixture onto centers of dough rounds, adding about 1/3 cup to each.

9. 9

   Lightly moisten edges with water; fold in half to enclose filling.

10. 10

    Press lightly on tops to remove air pockets; seal edges with fork.

11. 11

    Heat oil in medium deep skillet to 375 degrees F. Add 3 or 4 empanadas; cook 3 to 4 min.

12. 12

    or until golden brown on both sides, turning after 2 min.

13. 13

    Drain on paper towels.

14. 14

    Repeat with remaining empanadas.

15. 15

    Cool slightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.