Chocolate Banana & Peanut Butter Empanadas

Ingredients 1 tsp. ground cinnamon 1 cup sugar 15 oz. package of two, 9” refrigerated pie crusts or packaged empanada dough 12 chocolate peanut butter cups, quartered 2 bananas, sliced into a total of 24 pieces 1 egg, beaten

Directions 1. Preheat oven to 375°F/190° C. 2. Combine cinnamon and sugar in a small bowl and set aside. 3. Roll the dough into a 12” circle. Using the cutting side of the

Empanada Maker, cut 4 circles of dough, repeat with other half of dough, then reroll and cut scraps. Hold the Empanada Maker open; place one of the circular cutouts on the side with the teeth. 4. Brush the dough with a thin layer of the beaten egg on the teeth.

Place 4 chocolate peanut butter pieces and 2 banana slices in the center of the dough. To seal the pockets, hold the Empanada

Maker’s two handles and close by bringing the handles together and then pressing gently but firmly for 5 seconds. 5. Place each finished pocket onto a baking sheet lined with a

Silicone Baking Sheet with Rim. Brush the tops of the pockets with the remaining beaten egg and sprinkle with the cinnamon sugar. Place baking sheet in the oven and bake for 12–15 minutes or until golden brown. 10