Empanadas Recipe

Ingredients

2 tablespoons olive oil

1 bundle refrigerated pizza dough (around 1 pound)

flour for the work surface

1 16-ounce can refried beans

1-half quart can of fresh salsa

1 8-ounce bundle grated Cheddar

sour cream (optional)

 

Directions

Preheat oven to 400° F.

Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equivalent parts. Roll each into a 8-inch circle on a lightly floured surface.

On half of each circle, spread a portion of the beans, then top with 1½ tablespoon of the salsa and 2 tablespoons of the cheddar. Overlay over the other half of each round, covering the filling. Press the bended edge with your thumb to seal. Softly brush the top of the empanadas with the remaining oil, then transfer it to the prepared baking sheet.

Bake for 12 to 15 minutes or until golden. Serve with a dab of sour cream, if you like.

(Perfect side dish: the mixed greens of avocado, red onion, cilantro, and lime juice.)