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My Big Fat Greek Empanadas

Greek meets Mex in this easy-to-make fusion appetizer. This flavorful recipe was created by Pillsbury bloggers Brooke McLay, Stephanie Wise, Rachel Rappaport and Cheri Liefeld during a blogger event at General Mills in 2012.

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  • prep time 15 min
  • total time 30 min
  • ingredients 13
  • servings 6
 

Ingredients

1
can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain*
1/4
cup roasted and finely chopped red bell pepper
1/4
cup finely chopped sweet onion
1/4
cup drained chopped marinated artichoke hearts
2
tablespoons finely chopped fresh basil leaves
1/4
cup shredded Parmesan cheese
1/4
cup shredded low-moisture, part-skim mozzarella cheese
1/4
teaspoon crushed red pepper flakes
1/2
oz cream cheese, softened
1 1/2
tablespoons chopped kalamata olives
Salt and freshly ground black pepper
Cooking spray
Coarse sea salt

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
  • 2 On work surface, unroll pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares.
  • 3 In large bowl, toss pepper, onion, artichoke hearts, basil, Parmesan and mozzarella cheeses, crushed red pepper flakes, cream cheese, olives, and salt and pepper to combine. Place 2 tablespoons mixture on center of each dough square. Fold each square in half diagonally to make triangle; press edges to seal with tines of fork. Place on cookie sheets.
  • 4 Spray pockets with cooking spray, and sprinkle with sea salt, additional crushed red pepper and additional freshly ground black pepper.
  • 5 Bake 12 to 15 minutes or until golden brown. Serve immediately.
  • 1 Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
  • 2 On work surface, unroll pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares.
  • 3 In large bowl, toss pepper, onion, artichoke hearts, basil, Parmesan and mozzarella cheeses, crushed red pepper flakes, cream cheese, olives, and salt and pepper to combine. Place 2 tablespoons mixture on center of each dough square. Fold each square in half diagonally to make triangle; press edges to seal with tines of fork. Place on cookie sheets.
  • 4 Spray pockets with cooking spray, and sprinkle with sea salt, additional crushed red pepper and additional freshly ground black pepper.
  • 5 Bake 12 to 15 minutes or until golden brown. Serve immediately.

EXPERT TIPS

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Expert Tips

*All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily.

Cut each in half to make 12 appetizers if desired.

To roast red bell pepper: Wash the pepper; make sure labels are scraped off. Turn burner of gas range or grill on high; place pepper directly onto grates. Using tongs, turn pepper so it is evenly charred. Once pepper is blackened all over, place in large resealable food-storage plastic bag. Close bag, and allow pepper to cool. Remove pepper from bag. Using paper towel, rub charred flesh from pepper. Remove stem and seeds, and finely chop pepper. Pat dry with paper towels to remove moisture.

Nutritional information

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