Empanadas

Empanadas
Formula Z/S
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preparation
20
minutes
cooking
35
minutes
Serves 6

Ingredients

2
tablespoons
olive oil
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)

Directions

  1. Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.
  2. On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.
  3. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired. (Perfect complement: the salad of avocado, red onion, cilantro, and lime juice pictured here.)
Melinda Page; Elizabeth Wells
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Calcium 322.34 mg
  • Carbohydrate 53.44 g
  • Cholesterol 45.74 mg
  • Fat 20.77 g
  • Fiber 6.38 g
  • Iron 3.85 mg
  • Protein 21.52 mg
  • Sat Fat 8.96 g
  • Sodium 1482.88 mg
What does this mean? See Nutrition 101.

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