Veggie
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 408.8
- Total Fat: 9.7 g
- Cholesterol: 6.0 mg
- Sodium: 1,244.6 mg
- Total Carbs: 69.4 g
- Dietary Fiber: 5.0 g
- Protein: 14.5 g
View full nutritional breakdown of Veggie calories by ingredient
Introduction
A twist on empanadas made with pantry products A twist on empanadas made with pantry productsNumber of Servings: 4
Ingredients
-
1 tube refrigerated pizza dough (Pillsbury or similar)
1 TBS olive oil
cooking spray
1/2 c. chopped onion
2-3 cloves garlic, finely chopped (number of cloves depends on your taste)
1 c. sliced mushrooms
1 10-oz can vegetarian refried beans
1 10-oz. can corn kernels, drained and rinsed
1/3 c. salsa
1/4-1/2 c. shredded Mexcian style cheese
salt, pepper, chile powder, corriander powder, cumin powder, dried thyme to taste. (Alternative: use the packaged taco or fajita seasoning mix instead of the above listed seasonings).
Directions
Preheat oven to 400 degrees Farenheit.
Coat a large large frying pan or sauce pan with cooking spray. Over medium heat, heat 1 TBS of the olive oil in the pan. Add onion and a pinch of salt to the pan and sautee until onion turns translucent, about 5 minutes. Stir to keep the onion from sticking.
Add mushrooms and cook another minute more.
Add beans, salsa, garlic, corn, and seasonings and continue cooking until the mixture is heated through, about another 5-8 minutes. Remove from heat and allow to cool while you do the next steps. Also, now is a good time to take a taste of the mixture and see if it needs any other seasoning. Once the mixture has cooled a bit, fold in the shredded cheese.
Remove the pizza dough from its can. On a lightly floured surface, roll out dough to approximately 14 x 9" rectangle. You don't want the doug to be too thin, since it will be filled. This recommended size ensures the dough will be thick enough to contain the filling. Use a pizza cutter divide the dough into 4 square-ish pieces.
Spoon approximately 1/4 c. of the bean mixture into half of each pizza dough square, being careful to leave an edge of the dough clear so that you can seal the packet. Fold over the other edge of the dough to meet the filled side. Using a fork, crimp the two edges of the dough together. Using the fork again, poke the top of the packet a few times to allow steam to escape. Repeat with the other three dough pieces.
Remove packets to a parchemnt-lined baking sheet (or use a non-stick sheet sprayed with cooking spray). Gently brush the remaining olive oil over the top of the packets.
Bake at 400 degrees for approximately 30 minutes on the middle rack (might want to check the packets after 20 minutes if your oven runs hot). The tops should be gently browned and the bottoms crisped up a bit.
Allow to cool on a rack, or serve immediately with guacamole and a side salad.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNN4LIFE.
Coat a large large frying pan or sauce pan with cooking spray. Over medium heat, heat 1 TBS of the olive oil in the pan. Add onion and a pinch of salt to the pan and sautee until onion turns translucent, about 5 minutes. Stir to keep the onion from sticking.
Add mushrooms and cook another minute more.
Add beans, salsa, garlic, corn, and seasonings and continue cooking until the mixture is heated through, about another 5-8 minutes. Remove from heat and allow to cool while you do the next steps. Also, now is a good time to take a taste of the mixture and see if it needs any other seasoning. Once the mixture has cooled a bit, fold in the shredded cheese.
Remove the pizza dough from its can. On a lightly floured surface, roll out dough to approximately 14 x 9" rectangle. You don't want the doug to be too thin, since it will be filled. This recommended size ensures the dough will be thick enough to contain the filling. Use a pizza cutter divide the dough into 4 square-ish pieces.
Spoon approximately 1/4 c. of the bean mixture into half of each pizza dough square, being careful to leave an edge of the dough clear so that you can seal the packet. Fold over the other edge of the dough to meet the filled side. Using a fork, crimp the two edges of the dough together. Using the fork again, poke the top of the packet a few times to allow steam to escape. Repeat with the other three dough pieces.
Remove packets to a parchemnt-lined baking sheet (or use a non-stick sheet sprayed with cooking spray). Gently brush the remaining olive oil over the top of the packets.
Bake at 400 degrees for approximately 30 minutes on the middle rack (might want to check the packets after 20 minutes if your oven runs hot). The tops should be gently browned and the bottoms crisped up a bit.
Allow to cool on a rack, or serve immediately with guacamole and a side salad.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNN4LIFE.