Chorizo, Spinach and Cheese Empanadas

By Booper-2

Ingredients

• 1/2 1/2 1/2 lb chorizo or Italian sausage
• 1 1 to box (9 oz) Green Giant™ Steamers™ frozen chopped spinach, thawed, squeezed to drain
• 2/3 2/3 2/3 cup Old El Paso™ Thick ‘n Chunky salsa
• 1 1/4 1 1/4 1/4 cups Mexican cheese blend (5 oz)
• 1 1 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 1 1 1 egg, beaten

Preparation

Step 1

1
Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.

2
On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.

3
Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.

4
Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.

* You can use any sausage you like in place of the chorizo--make it spicy or make it mild.