Yield
Makes 4 servings (serving size: 2 empanadas)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Stir together first 4 ingredients in a medium bowl until blended; stir in cheese.

Step 3

Melt butter in a 9-inch skillet over medium heat; add eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not stir constantly.) Remove from heat, and let cool.

Step 4

Flatten each biscuit into about a 5-inch circle. Spread cream cheese mixture evenly over tops of dough circles, leaving 1/2-inch border around edge. Top evenly with scrambled eggs and bacon.

Step 5

Fold dough circles in half over mixture, pinching edges to seal; place, 2 inches apart, in a 15- x 10-inch jellyroll pan coated with cooking spray. Brush tops evenly with egg white; press sealed edges with tines of a fork. Sprinkle with sesame seeds, if desired.

Step 6

Bake at 375° for 14 to 16 minutes or until golden brown. Remove empanadas to wire rack, using a spatula. Serve warm and, if desired, with fresh fruit.

Step 7

Note: Store leftover empanadas, completely cooled, in zip-top plastic bags or wrapped in plastic wrap in refrigerator. To reheat, wrap empanadas in paper towels and microwave at MEDIUM (50% power) for 1 to 2 minutes or until thoroughly heated.

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