Ingredients
1/2
lb chorizo or Italian sausage
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2/3
cup Old El Paso™ Thick ‘n Chunky salsa
1 1/4
cups Mexican cheese blend (5 oz)
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
egg, beaten
Preparation
Heat oven to 425°F. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in spinach and salsa. Stir in cheese.
On ungreased large cookie sheet, unroll pie crusts. Cut each pie crust in half. Divide sausage mixture onto half of each crust half, spreading to within 1/2 inch of edge.
Fold untopped portion of each crust over filling; press with fork, or roll and flute with fingers to seal. Prick tops of empanadas several times with fork. Brush with beaten egg.
Bake 20 to 25 minutes or until golden brown. Serve with additional salsa, if desired.
