WHERE DO EMPANADAS COME FROM?Įmpanadas evolved from a dish originally brought over to Latin America by conquerors from Northern Spain. Today, empanada fillings can range from an Americanized Ham and Cheese rendition to sweet dessert-like confections. The most common fillings for empanadas is beef or chicken, but the possibilities are truly endless. Similar to the American turnover, today's empanada dough is flaky, buttery and pastry-like. Looking another authentic (yet easy) Mexican dish to add to your dinnertime lineup? Try these simple, cheesy Entomatadas! WHAT ARE EMPANADAS?Įmpanadas are savory handheld pies of Latin descent. Now, you've got a quick-fix, crazy easy Empanada Recipe on your hands excellent for slamming out a weeknight dinner in no time flat!

Got store-bought pie crust? Then it only gets better from here.

They're the ideal choice for a party appetizer as they can be made in advance and frozen for later! Nutritional Data: Yield: 6 turnovers, Servings: 6, Serving Size: 1 turnover, Amounts per serving- Cal: 116, Carbs: 2g, Net Carbs: 2g, Fiber: 0g, Fat: 8g, Saturated Fat: 5g, Protein: 8g, Sugars: 1g, Sodium: 262 mg.Baked Beef Empanadas filled with juicy, taco-seasoned ground beef and melty Cheddar cheese come perfectly packaged in a golden exterior of buttery, flaky pie crust. Sprinkle parmesan cheese over the top of the turnovers and serve.Remove from oven and let cool just until the cheese shell is firm enough to pick up the turnover and have it keep its shape without bending.Once all are folded over, return to the 400 ☏ oven and bake for 2 to 3 more minutes or until edges of the turnovers have melted together to seal.Fold one corner of cheese over to the opposite corner pressing down gently with fingers to make a triangle shape and so the turnover stays folded over but it won’t seal at the edges as they only need to stay folded over because the edges will seal in the oven heat when returned to the oven.Add 1 teaspoon of tomato paste mixture to the center of each cheese slice and add a pepperoni slice and a couple of string cheese slices on top.In a small mixing bowl combine: tomato paste, Italian seasonings, and oregano leaves.Remove from oven and let the cheese cool for 3 to 4 minutes to firm but not completely harden.*Leave the oven on, as these will return to the oven later.* Place baking sheet with the cheese slices into the preheated oven and bake for 5 to 7 minutes or until the edges of cheese are browning.Arrange mozzarella cheese slices on parchment paper with enough space in between each slice so they won't melt into each other. Preheat oven to 400 ☏ (200 ☌) and line a baking sheet with parchment paper (not wax paper).2 tablespoon tomato paste, (no sugar added kind).6 pepperoni slices, I used an uncured, nitrate free & gluten free kind.6 Mozzarella cheese slices, or Jack cheese slices.PinĮasy Keto Pizza Turnovers Recipe- Ingredients: Pepperoni, pizza sauce, & cheese inside a cheesy turnover shell and sprinkled with grated Parmesan. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. These pizza snacks are a much better option and almost as easy to prepare. Once again I'm using my favorite new baked cheese shell for these pizza-filled turnovers.Īs I was baking these it brought back memories of childhood slumber parties in the '70s and baking those not so healthy frozen 'Totino's Pizza Rolls' with my friends. Who can resist the tasty charms of pizza? Not me, especially when it is a turnover snack that is low carb and so simple & quick to make. PinĮasy keto pizza turnovers are a simple-to-make, low-carb, gluten-free snack with a big pizza flavor.įast & easy to make, pizza-filled turnovers. These tasty, easy keto pizza turnovers are a simple-to-make, low-carb, gluten-free snack with a big pizza flavor.

Pizza turnover baked