Creamy Artichoke Dip Empanadas

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  • Makes: 16 pockets
  • Prep: 40 mins
  • Chill: Up to 24 hrs
  • Rise: 20 mins

Creamy Artichoke Dip Empanadas

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Directions

The day before:

  1. Grease two large baking sheets; set aside. In a large skillet cook prosciutto over medium heat until crisp. Remove from skillet. Cool and coarsely chop. In the same skillet cook and stir garlic in hot oil about 2 minutes or until garlic is golden.
  2. In a medium bowl combine artichoke hearts, spinach, cream cheese, shredded cheese, and dried tomatoes. Stir in prosciutto and garlic.
  3. Divide Master Dough into 16 portions. Roll or pat and gently stretch one portion into a 4-inch round. Spoon about 1/4 cup of the artichoke mixture onto one side of the dough round. Fold opposite side of the dough round over artichoke mixture; seal edges with a fork. Transfer to a prepared baking sheet; prick top a few times with the fork. Repeat with the remaining dough and artichoke mixture. Cover with plastic wrap; chill overnight.

The day of:

  1. Preheat oven to 400 degrees F. Let empanadas stand at room temperature for 20 minutes. In a small bowl whisk together egg and the water. Brush over dough. Bake in the preheated oven for about 20 minutes or until golden. Transfer to a storage container with a lid. Tote in an insulated carrier or wrap container in towels and place in a cooler (without ice). Serve within two hours.

From the Test Kitchen

*Test Kitchen Tip:

For this recipe, use basil in the Master Dough.

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Nutrition Facts (Creamy Artichoke Dip Empanadas)

  • Per serving:
  • 215 kcal ,
  • 11 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 33 mg chol. ,
  • 423 mg sodium ,
  • 22 g carb. ,
  • 2 g fiber ,
  • 3 g sugar ,
  • 8 g pro.
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