Celebrate National Empanada Day With These Easy Chocolate Dipped Peanut Butter Empanadas!!
1 Roll Pillsbury® Refrigerated Peanut Butter Cookie Dough
4 Oz (half Of 8-oz Package) Cream Cheese, Softened 3
Pillsbury® refrigerated pie crusts (from 2 boxes), softened as directed on box
1 Egg, beaten
1 bag (10 oz) REESE’S Peanut Butter Chips
4 tablespoons Crisco® All-Vegetable Shortening
1 bag (12 oz) HERSHEY’S Semi-Sweet Chocolate Chips
1 teaspoon powdered sugar
1 Heat oven to 375°F. Let 1/2 roll of cookie dough stand at room temperature 10 minutes to soften. (Refrigerate 1/2 roll cookie dough for another use.) In large bowl, break up cookie dough. Add cream cheese; beat on medium speed with electric mixer until smooth. Set aside.
2 Unroll 1 pie crust; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 8 rounds, rerolling dough as necessary. Repeat with second and third crusts.
3 Spoon 1 tablespoon cookie dough mixture on half of each round; flatten slightly. Bring dough over filling; press edges with fork to seal. Cut small slit on top of each empanada; place on ungreased cookie sheets. Brush tops with beaten egg.
4 Bake 12 to 16 minutes or until golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Photo & recipe courtesy of: https://www.hersheys.com/recipes/recipe-details.aspx?id=8843&name=Chocolate-Dipped+Peanut+Butter+Empanadas