Pumpkin EmapanadaSubmitted by: LAUREN4128
IntroductionSaw a version of this on a cooking show - made some swaps for low fat/low cal ingredients!
Serve with greek yogurt dipping sauce or just by itself! Saw a version of this on a cooking show - made some swaps for low fat/low cal ingredients!
Serve with greek yogurt dipping sauce or just by itself!
1/2 Cup of Libby's Pumpkin
1/4 Cup Fat Free Cream Cheese
1 package Reduced Fat ready madeCresent Rolls (the tube kind)
1 tablespoon Brown Sugar
1/3 cup granulated sugar (i used splenda)
2tsp ground cinnamon
1/2 cup unsalted butter, melted
In a small bowl mix together the pumpkin, cream cheese, and brown sugar until creamy.
remove the crescent roll dough from the tube and separate into 4 rectangles. Pinch the perforated edges together and roll the dough out to seal together. Cut the dough in half and then cut the halves into 2 triangles.
Place a teaspoon of the pumpkin mix into the center of each triangle. Fold the dough over on each and pinch edges together. (You may need to use water if the dough won't seal)
Repeat this process for all 16 empanadas.
place the empanadas on a parchment paper lined baking sheet and bake for about 10-12 minutes or until golden.
Meanwhile, in a shallow bowl, mix together the granulated sugar and cinnamon. While the empanadas are still warm, brush them with the melted butter, and then gently toss in the cinnamon-sugar mixture.
Serve the empanadas with plain Greek yogurt for dipping (not included in calorie count)
Serving Size: 16 empanadas