Crab & Artichoke Empanadas

By calypan

Ingredients

• 1/2 pkg. refrigerated pie crust (1)
• 8 oz. lump crabmeat, drained
• 1/2 (14 oz) can artichokes hearts, drained and chopped
• 3/4 cup grated parmesan cheese
• 1/4 cup mayonaise
• 1/8 tsp. crushed red pepper

Preparation

Step 1

Preheat oven to 450. On lightly floured surface, unroll pie crust. Cut out rounds using 3-1/2" cutter, rerolling dough as necessary. Spray a cookie sheet with Pam.

Combine remaining ingredients in bowl and stir well. Spoon crab mixture in center of each round. Fold dough over filling, pressing edges with fork to seal. Place on cookie sheet and bake 10 minutes until golden brown.