Turkey Empanadas
I found a recipe on Epicurious and decided to try it out. Of course, I made a few changes to make it my own and it came out really great. I seasoned the ground turkey with a Mexican seasoning (Penzy's Adobo Seasoning), and added diced tomatoes, chopped olives and roasted corn. Plus, to make it even easier, I used Pillsbury Refrigerated Pizza Dough. I served it with the Seasoned Tomato Rice.
Turkey Empanadas
Serves 5
1 tube (13.8 ounces) Pillsbury Pizza Crust Dough
1/2 medium Vidalia onion, diced
8 ounces ground turkey
1 tsp. Adobo Seasoning (from Penzy's; if you don't have this, use your favorite Mexican seasoning)
half of a 14.5 ounce can diced tomatoes
1/2 cup pimiento-stuffed olives, chopped
1/2 cup roasted corn kernals (I used Trader Joes)
freshly ground black pepper
salt
Preheat oven to 375F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Unroll the pizza dough and divide it into 5 pieces. Shape them into rounds and place on the prepared baking sheet.
Spray a large skillet with nonstick cooking spray. Add the onions and cook over medium heat, stirring constantly, until softened, about 2 minutes. Add the ground turkey and continue cooking and stirring until turkey is no longer pink, about 5 minutes. Drain any excess fat from the pan. Add the Adobo seasoning, diced tomatoes, chopped olives, roasted corn, black pepper and salt. Cook, stirring, until heated through, about 3 minutes longer.
Using a slotted spoon, divide turkey mixture among the dough rounds on the baking sheet. Fold the dough in half and fold edges over, pinching to seal. Spray the empanadas with cooking spray to coat.
Bake, rotating the baking sheet halfway through baking, until the crust is lightly browned on top and around the edges, about 20 minutes. Serve warm.
(Each empanada is 6 pts.)
Turkey Empanadas
Serves 5
1 tube (13.8 ounces) Pillsbury Pizza Crust Dough
1/2 medium Vidalia onion, diced
8 ounces ground turkey
1 tsp. Adobo Seasoning (from Penzy's; if you don't have this, use your favorite Mexican seasoning)
half of a 14.5 ounce can diced tomatoes
1/2 cup pimiento-stuffed olives, chopped
1/2 cup roasted corn kernals (I used Trader Joes)
freshly ground black pepper
salt
Preheat oven to 375F. Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Unroll the pizza dough and divide it into 5 pieces. Shape them into rounds and place on the prepared baking sheet.
Spray a large skillet with nonstick cooking spray. Add the onions and cook over medium heat, stirring constantly, until softened, about 2 minutes. Add the ground turkey and continue cooking and stirring until turkey is no longer pink, about 5 minutes. Drain any excess fat from the pan. Add the Adobo seasoning, diced tomatoes, chopped olives, roasted corn, black pepper and salt. Cook, stirring, until heated through, about 3 minutes longer.
Using a slotted spoon, divide turkey mixture among the dough rounds on the baking sheet. Fold the dough in half and fold edges over, pinching to seal. Spray the empanadas with cooking spray to coat.
Bake, rotating the baking sheet halfway through baking, until the crust is lightly browned on top and around the edges, about 20 minutes. Serve warm.
(Each empanada is 6 pts.)
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