EASY MUSHROOM-GOAT CHEESE EMPANADAS

Easy Mushroom-Goat Cheese Empanadas image

Go deep this Super Bowl Sunday: Serve empanadas. These turnovers are perfect 'finger food' -- no knife and fork required. And because the recipes use refrigerated biscuit dough, it's an easy score. All you have to do is make the fillings.

Provided by USA WEEKEND columnist Pam Anderson

Categories Appetizers and Snacks Vegetable Mushrooms

Yield 20

Number Of Ingredients 11

Ingredients

2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
Cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
2 (10 ounce) packages white mushrooms, stems trimmed, cut into small dice
1 (4.5 ounce) can chopped green chilies
2 large garlic cloves, minced
2 tablespoons minced fresh cilantro
Salt and pepper to taste
4 ounces goat cheese, crumbled
Olive oil, for brushing

Steps:

Adjust oven rack to center; heat oven to 450 degrees.
Heat oil in a 12-inch skillet over medium-high heat. Saute onion until golden, 2 to 3 minutes. Add mushrooms, stirring until moisture evaporates, about 5 minutes. Stir in chilies, garlic, cilantro, salt and pepper. Cook 2 minutes longer. Transfer to a medium bowl; stir in goat cheese until cheese melts. Cool to room temperature.
Separate biscuits onto a cornmeal-coated work surface. Sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. Fill each one, using a scant 2 Tbs. filling and leaving a 1/2-inch border. Place on cookie sheets lined with parchment paper. (At this point, can be frozen up to 2 weeks.)
Brush tops with oil. Bake until golden, 16 to 20 minutes (longer if frozen). Makes 20.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 11.6 g, Cholesterol 4.7 mg, Fat 6.3 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 2.2 g, Sodium 319 mg, Sugar 2.6 g