Cheese and Pepper Empanadas
Ingredients:
2 TBSP cream cheese
1 cup of shredded mozzarella
2 poblano
1 jalepeno
2 green onions
2 garlic cloves
salt and pepper
1 package of thin crust pizza dough
Should make about 6-7 empanadas
1 eggs, whisked
Directions:
1. Preheat the oven to 350 degrees.
2. Mix the cheese, garlic,onion, peppers together with a little salt and pepper. It's best to mash it up together so it kind of hold together a little bit. This will make putting the filling in much cleaner and easier.
3. Roll out the pizza dough on a lightly floured surface so you have a thin layer - almost double the size of how it came out of the tube.
4. Using a sharp knife, cut out 6" diameter circles. Place the cut out dough on a parchment paper-lined cookie sheet. (You can use a bowl upside down to cut around the bowl and get all of your pieces the same size.
5. Whisk your eggs and grab a brush.
6. Spoon a heaping tablespoon of filling onto each dough round. Brush the edge with egg wash and fold over. There is an art to forming the empanadas and you have to have patience. You want to stretch the dough a little over the top so it seals all the way,
7. You can use a fork to crimp the edges for extra touch. I brushed the empanada with the remaining egg wash and kind of sealed the edge by pressing the brush down around the edges.
8. Bake in the oven for about 25 minutes or until golden brown and slightly crispy. You can flip them at the 15 minute mark.
Serve plain or with a little salsa
2 TBSP cream cheese
1 cup of shredded mozzarella
2 poblano
1 jalepeno
2 green onions
2 garlic cloves
salt and pepper
1 package of thin crust pizza dough
Should make about 6-7 empanadas
1 eggs, whisked
Directions:
1. Preheat the oven to 350 degrees.
2. Mix the cheese, garlic,onion, peppers together with a little salt and pepper. It's best to mash it up together so it kind of hold together a little bit. This will make putting the filling in much cleaner and easier.
3. Roll out the pizza dough on a lightly floured surface so you have a thin layer - almost double the size of how it came out of the tube.
4. Using a sharp knife, cut out 6" diameter circles. Place the cut out dough on a parchment paper-lined cookie sheet. (You can use a bowl upside down to cut around the bowl and get all of your pieces the same size.
5. Whisk your eggs and grab a brush.
6. Spoon a heaping tablespoon of filling onto each dough round. Brush the edge with egg wash and fold over. There is an art to forming the empanadas and you have to have patience. You want to stretch the dough a little over the top so it seals all the way,
7. You can use a fork to crimp the edges for extra touch. I brushed the empanada with the remaining egg wash and kind of sealed the edge by pressing the brush down around the edges.
8. Bake in the oven for about 25 minutes or until golden brown and slightly crispy. You can flip them at the 15 minute mark.
Serve plain or with a little salsa
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