Cheesy Spinach and Bacon Empanadas

By missy55

Ingredients

• Empanada Dough
• 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces
• 1/4 cup chopped onions Jewel-Osco — 1 lb For $0.79 thru 03/01
• 2 cloves garlic, minced
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 1/4 cup frozen corn, thawed
• 1 tsp. crushed red pepper
• 1 egg, beaten

Details

Servings 24
Preparation time 45mins
Cooking time 105mins
Adapted from kraftrecipes.com

Preparation

Step 1

Prepare Empanada Dough as directed. Cook bacon in medium skillet on medium heat 3 min. Add onions and garlic; cook and stir 4 min. or until bacon is crisp. Drain; place in medium bowl. Add spinach, cheese, corn and crushed pepper; mix well.

Heat oven to 400°F. Shape dough into 24 balls, using about 1 Tbsp. dough for each ball. Press each ball into 4-inch round. Spoon about 1 Tbsp. spinach mixture onto center of each round. Brush edges of dough evenly with half the egg; fold in half. Press tops lightly to remove air pockets. Press edges together to seal. Place on parchment-covered baking sheet; brush with remaining egg.

Bake 15 min. or until golden brown. Cool slightly.