My Big Fat Greek Empanadas

Greek meets Mex in this easy-to-make fusion appetizer.

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


can (13.8 oz) Pillsbury™ refrigerated artisan pizza crust with whole grain*
cup roasted and finely chopped red bell pepper
cup finely chopped sweet onion
cup drained chopped marinated artichoke hearts
tablespoons finely chopped fresh basil leaves
cup shredded Parmesan cheese
cup shredded low-moisture, part-skim mozzarella cheese
teaspoon crushed red pepper flakes
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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