Recipe: Italian Sausage Empanadas (using refrigerated biscuit dough)

ITALIAN SAUSAGE EMPANADAS

1/2 lb. bulk Italian sausage
1 (14.5 oz.) can pizza sauce, divided use
1 (12 oz.) can Hungry Jack Refrigerated Flaky Biscuit dough
4 oz. mozzarella cheese, cut into 1/4-inch cubes
1 egg, beaten

Brown sausage, in large skillet over medium heat; drain. Stir in 3 tablespoons of the pizza sauce; set remaining pizza sauce aside.

Heat oven to 375 degrees F.

Separate dough into 10 biscuits; divide each in half horizontally, forming 20 rounds. Press or roll each into 4-inch round.

Place 1 tablespoon sausage mixture in center of each round. Top each with cheese; press lightly. Fold dough over filling to form half circle, stretching to fit. Press edges together; seal and prick top with fork. Place on ungreased cookie sheets. Brush with beaten egg.

Bake at 375 degrees F for 9 to 14 minutes or until golden brown.

Meanwhile, in small saucepan, heat remaining pizza sauce over low heat until hot. Serve warm empanadas with pizza sauce for dipping.

Makes 20 empanadas
Source: The Pillsbury Company, 1999