Empanadas - Turkey/Olive/Tomato
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 442.3
- Total Fat: 14.5 g
- Cholesterol: 40.0 mg
- Sodium: 1,954.2 mg
- Total Carbs: 60.4 g
- Dietary Fiber: 5.0 g
- Protein: 21.3 g
View full nutritional breakdown of Empanadas - Turkey/Olive/Tomato calories by ingredient
Introduction
These are easy, tasty and fun. I bet kids would love them. The turkey/spice preparation alone could be good filling for tacos, burritos. These are easy, tasty and fun. I bet kids would love them. The turkey/spice preparation alone could be good filling for tacos, burritos.Number of Servings: 4
Ingredients
-
1/2 lb 7% fat ground turkey
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/4 tsp sweet chili powder
1 tbsp olive oil
15 oz can diced tomatoes, no salt added
1 c black olives, sliced or chopped
13.5 oz raw frozen or refridgerated pizza dough, defrosted (such as Pillsbury refridgerated dough)
Directions
1. Heat oven to 400 degrees.
2. Sprinkle turkey with salt, pepper, cumin and chili powder.
3. Heat oil in large skillet over high heat. Add turkey mixture and cook , 3-4 mins. Stir in tomatoes and olives. Cover and reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3-4 mins.
4. Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions and pull dough into 4 flat disks, each 8 inches in diameter. Top each round with turkey filling. Fold dough in half and fold bottom edge over top. Press closed.
5. Transfer to a cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 mins. Transfer to a wire rack to cool.
6. Store empanadas in an airtight container in the fridge for up to 3 days.
Number of Servings: 4
Recipe submitted by SparkPeople user NANCYGIRL1.
2. Sprinkle turkey with salt, pepper, cumin and chili powder.
3. Heat oil in large skillet over high heat. Add turkey mixture and cook , 3-4 mins. Stir in tomatoes and olives. Cover and reduce heat to low. Simmer until turkey is cooked through and tomatoes are soft, 3-4 mins.
4. Coat a large cookie sheet with cooking spray. Cut dough into 4 equal portions and pull dough into 4 flat disks, each 8 inches in diameter. Top each round with turkey filling. Fold dough in half and fold bottom edge over top. Press closed.
5. Transfer to a cookie sheet and coat empanadas with cooking spray. Bake until dough is firm and golden brown, 10 to 15 mins. Transfer to a wire rack to cool.
6. Store empanadas in an airtight container in the fridge for up to 3 days.
Number of Servings: 4
Recipe submitted by SparkPeople user NANCYGIRL1.