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Appetizers

Cheesy Spinach and Bacon Empanadas

Cheesy Spinach and Bacon Empanadas recipe
photo by:kraft
So very good and very easy to make. I will make this again.
posted by
pttprk
on 5/25/2014
time
prep:
45 min
total:
1 hr
servings
total:
24 servings
Magazine Acquisition

What You Need

6
slices  OSCAR MAYER Bacon, cut into 1-inch pieces
1/4
cup   chopped onions
2
cloves  garlic, minced
1
pkg.   (10 oz.) frozen chopped spinach, thawed, drained
1
cup  KRAFT Shredded Sharp Cheddar Cheese
1/4
cup  frozen corn, thawed
1
tsp.  crushed red pepper
1
 egg, 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; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.

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

BAKE 15 min. or until golden brown. Cool slightly.

Kraft Kitchens Tips

Make Ahead
Assemble empanadas as directed; place on parchment paper-covered baking sheet. Refrigerate up to 24 hours before baking as directed. To freeze, layer unbaked empanadas between sheets of waxed or parchment in airtight container; freeze up to 2 weeks. Thaw in refrigerator before baking as directed.
Fun Idea
Impress your guest by forming the empanadas into different shapes. Or, place a stencil over each empanada before brushing with egg and baking as directed.
Special Extra
Serve with your favorite dipping sauce.
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