Appetizers

Cheesy Spinach and Bacon Empanadas

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Cheesy Spinach and Bacon Empanadas recipe

photo by:

kraft

so good and very easy! GUARANTEE.

posted by

a cook

on 12/5/2009

time

prep:

45 min

total:

1 hr

servings

total:

24 servings, 1 empanada each

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What You Need

Empanada Dough

slices OSCAR MAYER Bacon, chopped

1/4

cup chopped onions

cloves garlic, minced

pkg. (10 oz.) frozen chopped spinach, thawed, drained

1/4

cup frozen corn, thawed

cup KRAFT Shredded Sharp Cheddar Cheese

tsp. crushed red pepper

egg, slightly beaten

Make It

PREPARE Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic. Cook and stir 4 min. or until bacon is crisp; drain. Add spinach and corn; cool. Stir in cheese and pepper.

PREHEAT oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. of the dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. of the spinach mixture onto center of each round. Brush edges with half of the beaten egg. Fold dough rounds in half to enclose filling; press lightly on tops to remove air pockets. Press edges together to seal. Place on parchment paper-covered baking sheet; brush with remaining beaten egg.

BAKE 15 min. or until golden brown. Cool slightly. Serve warm with your favorite dipping sauce.

Kraft Kitchens Tips

Make Ahead

Prepare empanadas as directed. Place on parchment paper-covered baking sheet; cover. Refrigerate a few hours or overnight. Bake as directed. To freeze, layer empanadas in airtight container between sheets of waxed or parchment paper. Freeze empanadas up to 2 weeks; thaw completely before baking as directed.

Fun Idea

Impress your guest by shaping empanadas differently or place a stencil over empanadas and brush with egg around stencil.