MUSHROOM EMPANADAS

Mushroom Empanadas image

Make delicious, family-pleasing empanadas the easy way-with frozen turnover dough! These are baked with a savory mushroom filling.

Provided by My Food and Family

Categories Recipes

Time 1h10m

Yield 10 servings

Number Of Ingredients 9

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Ingredients

2 Tbsp. KRAFT Zesty Italian Dressing
2 lb. fresh mushrooms, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
1/2 cup finely chopped onions
3 cloves garlic, minced
1/2 cup frozen corn
6 KRAFT Singles, chopped
1 pkg. (14 oz.) frozen turnover (empanada) dough (10 disks), thawed
2 cups oil

Steps:

Heat dressing in medium skillet on medium-high heat. Add mushrooms, spinach, onions and garlic; cook 18 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Stir in corn and Singles pieces; cook and stir 2 to 3 min. or until Singles are melted. Remove from heat; cool completely.
Roll out dough disks, 1 at a time, on lightly floured surface to 5-1/2-inch diameter. Spoon mushroom mixture onto centers of dough rounds, adding about 1/3 cup to each. Lightly moisten edges with water; fold in half to enclose filling. Press lightly on tops to remove air pockets; seal edges with fork.
Heat oil in medium deep skillet to 375ºF. Add 3 or 4 empanadas; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min. Drain on paper towels. Repeat with remaining empanadas. Cool slightly.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g