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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly coat a baking sheet with cooking spray. Sprinkle baking sheet with cornmeal; set aside. On a lightly floured surface, let thawed bread dough stand, covered, while preparing filling.
For filling, cook pork, onion, bell pepper and garlic in a large skillet over medium heat until meat is browned, stirring to break up meat as it cooks. Drain off. Stir in tomatoes, corn, chipotle, cumin and salt until well combined. Remove from heat. Stir in cheese. Set aside.
Divide bread dough into 12 equal portions. On the lightly floured surface, roll each dough portion into a 5-inch circle. Divide filling evenly among dough rounds, spooning filling onto center of dough rounds. Brush edge of each dough round lightly with water; fold dough round in half, pinching edge to seal. If desired, press edges with tines of a fork. Place filled empanadas on the prepared baking sheet. Prick tops with tines of a fork.
Bake for 20 to 25 minutes or until empanadas are golden brown and heated through. Place two empanadas on each of six serving plates.