Ham & Cheese Empanadas

Ingredients 1 (6 oz.) pkg. diced ham ⅔ cup Swiss or cheddar cheese, shredded ⅓ cup onion, diced 1 Tbsp. Dijon mustard 2 Tbsp. red pepper, diced 15 oz. package of two, 9” refrigerated pie crusts or packaged empanada dough 1 egg, beaten

Directions 1. Preheat oven to 375°F/190° C. 2. In a bowl combine ham, cheese, onion, mustard and red pepper until well mixed. 3. Roll the dough into a 12” circle. Using the cutting side of the

Round Pie Press, cut 4 circles of dough, repeat with other half of dough, then reroll and cut scraps. 4. Hold the Round Pie Press open; place one of the circular cutouts on the side with the teeth. Brush the dough with a thin layer of the beaten egg on the teeth. Place ham mixture in the center of the dough. 5. To seal the pockets, hold the Round Pie Press two handles and close by bringing the handles together and then pressing gently but firmly for 5 seconds. 6. 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. Place baking sheet in the oven19 and bake for 12–15 minutes or until golden brown.

Ingredients ½ Tbsp. olive oil ¼ lb. hot Italian sausage, (casing removed) ½ Tbsp. parsley, finely chopped 1 tsp. Italian seasoning blend Marinara sauce for dipping 1 egg, beaten Salt and pepper to taste 8 oz. shredded Italian cheese blend ½ cup ricotta cheese 1 package (15oz.) pie pastry, packaged empanada dough rounds, or empanada dough recipe above

Directions

1. Preheat oven to 375°F. 2. Preheat Chef Series Frypan over medium heat and add olive oil and brown Italian sausage until cooked through. Drain well on paper towel lined plate. 3. Combine cooked sausage, ricotta, parsley, and Italian seasoning in a bowl and stir until mixed. Add salt and pepper to taste. 4. Roll the dough into a 12” circle. With the cutting side of the Empanada

Maker cut out 4 circles. Repeat with other half of dough. Reroll and cut scraps. Hold the Empanada Maker open; place one of the dough circles on top of the side with the jagged teeth. Apply a thin layer of the beaten egg across the dough. 8. Place the 1 Tbsp. of meat mixture in the center of the dough and sprinkle with cheese. Press the handles for 5 seconds to seal the calzones. Place calzone onto a baking sheet that is lined with a Silicone

Baking Sheet with Rim. Brush the tops of the calzones with the remaining beaten egg. 12. Bake for 12 – 15 minutes or until golden brown. 13. Remove from oven and serve with a marinara sauce on the side for dipping. 20