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.

  • 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
  • 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.
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