Shrimp and Bacon Empanadas

By Booper-2

Ingredients

• 30 min
• prep time
• 55 min
• total time
• 8 8
• servings
• 4 slices bacon, cut into 1/4-inch pieces
• 2 to 3 tablespoons finely chopped seeded jalapeño chiles, to taste
• 3 green onions, sliced, white and green parts divided
• 1 cup coarsely chopped cooked shrimp
• 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers original refrigerated biscuits (8 biscuits)
• 1 cup shredded mozzarella cheese (4 oz)

Details

Servings 1
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

Directions

1
Heat oven to 350ºF. Heat 10-inch skillet over medium-high heat; add bacon and cook until crisp. Remove bacon with slotted spoon; add jalapeño chiles and white parts of onion to skillet. Cook 4 minutes; stir in shrimp, green onions and bacon.

2
Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup bacon mixture on center of each round; top each with 2 tablespoons cheese.

3
Fold each in half, gently stretching dough over filling.

4
Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.