Picadillo Empanaditas

Cooking Light
9 appetizer servings (serving size: 2 empanaditas)


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1/4 pound ground round
3 tablespoons finely chopped onion
3 tablespoons finely chopped green bell pepper
1 garlic clove, minced
3 tablespoons raisins, chopped
2 tablespoons diced pimento
1 tablespoon capers, chopped
1 tablespoon tomato paste
1/2 teaspoon bottled habanero sauce or other hot sauce
1/8 teaspoon salt
1 (10-ounce) can refrigerated pizza crust
Cooking spray


Preheat oven to 425°.

Cook beef in a small nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return beef to pan. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Remove from heat, and stir in raisins and next 5 ingredients (raisins through salt).

Divide the pizza crust dough into 18 portions; cover dough, and let rest 5 minutes. Shape each dough portion into a ball, and roll each portion into a 3-inch circle on a lightly floured surface. Spoon 2 level teaspoons of beef mixture onto half of each dough circle. Moisten edges of dough with water. Fold dough over beef filling, and press edges together to seal. Place empanaditas on a large baking sheet coated with cooking spray. Lightly coat tops of empanaditas with cooking spray. Bake at 425° for 10 minutes or until lightly browned.

Created date

July 1998

Nutritional Information

Calories 114
Caloriesfromfat 14 %
Fat 1.8 g
Satfat 0.5 g
Monofat 0.7 g
Polyfat 0.4 g
Protein 3.9 g
Carbohydrate 17.8 g
Fiber 0.4 g
Cholesterol 8 mg
Iron 0.5 mg
Sodium 267 mg
Calcium 4 mg