Dulce de Leche Empanadas

Ingredients 1 (13.4 oz.) can Dulce de Leche ¾ cup pecans, chopped 7 mini bananas, sliced in half 1 (15oz.) pkg. pie pastry, packaged empanada dough rounds, or empanada dough 1 egg, beaten 1 tsp. ground cinnamon ½ cup sugar

Directions 1. Preheat oven to 375°F. 2. Roll the dough into a 12” circle. With the cutting side of the

Empanada Maker cut out 4 circles of dough. Repeat with other half of dough. Reroll and cut scraps. Hold the Empanada Maker open; place one of the circular cut-outs on top of the side with the jagged teeth, apply a thin layer of the beaten egg across the dough where you see the jagged teeth. 3. Place the ½ banana in the center of the dough, cover with 1 Tbsp. of Dulce de Leche, and 1 tsp. of chopped pecans. 4. Press the Empanada Maker together and for 5 seconds in order to seal the empanada. Place empanada onto a baking sheet that is lined with a Silicone Baking Sheet with Rim. Brush the tops of the empanadas with the remaining beaten egg. 5. Place cinnamon and sugar into a Snack Cup, seal, and shake until blended. Sprinkle mixture onto the top of each empanada. 6. Place into the oven and bake for 12 – 15 minutes or until golden brown.