Ingredients
1
tablespoon olive oil
1 1/4
cups sliced baby bella mushrooms (from 8-oz package)
1/4
cup chopped onion
1
tablespoon finely chopped garlic
2
teaspoons chili powder
1
package (10 oz) frozen chopped spinach, thawed, drained well and squeezed dry
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup shredded pepper Jack cheese (4 oz)
Preparation
Heat oven to 425°F. Line large cookie sheet with cooking parchment paper.
In 10-inch nonstick skillet, heat oil over medium heat. Add mushrooms, onion, garlic, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 4 to 6 minutes, stirring occasionally, until most of liquid is evaporated and mushrooms are browned. Stir in spinach until mixed well; remove from heat. Cool 15 minutes.
On lightly floured surface, unroll 1 pie crust. Roll to 14-inch circle. Cut out four 6-inch circles. Repeat with remaining pie crust. Place 1 tablespoon cheese on half of each round; spoon generous 2 tablespoons filling on top of cheese, leaving 1/2-inch border near edges. Top with 1 tablespoon cheese.
Brush edges of dough round lightly with water. Carefully fold dough over filling; press edges firmly with fork to seal. Place on cookie sheet. Poke tops of each empanada with fork 3 times to vent.
Bake 12 to 17 minutes or until golden brown and filling is hot.
