Goat Cheese Empanadas

Using a 3-inch round cookie cutter, cut out 16 circles from 2 refrigerated rolled piecrusts. Divide 4 ounces fresh goat cheese among the circles. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal.

Bake on a rimmed baking sheet at 375º F until golden, 20 to 25 minutes. Serve with 1 cup store-bought corn salsa.