Turn extra pizza dough into something more south-of-the-border. Baking (instead of frying) cuts calories and fat — and doesn't take too much extra time. This flaky and flavorful treat spends only 10 minutes in the oven.
Nutrional information per serving:
415.4 cal; 8.4 g fat; 2.6 g saturated fat; 34.3 mg cholesterol; 891.6 mg sodium; 42.5 g carbs; 7.5 g sugar; 2.3 g dietary fiber; 17.6 g protein
- 1 Cup chopped yellow onion
- 1 Teaspoon olive oil
- 1/2 Pound ground beef
- 2 Teaspoons cumin
- 2 Teaspoons red wine vinegar
- 1 Teaspoon sugar
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 11 Ounces thin-crust pizza dough
Heat oven to 400 degrees Fahrenheit.
In a large skillet over medium-high heat, sauté onion in the olive oil for about 3 minutes. Add the ground beef and brown, 5 minutes. Take off heat.
Stir in the cumin, red wine vinegar, sugar, salt, and pepper. Stretch the pizza dough to form a 16-by-12 inch rectangle and cut into 8 equal pieces. Spoon the beef mixture on top of each piece. Fold the edges in half diagonally and crimp to seal.
Place the empanadas on a greased baking sheet. Coat the empanadas with cooking spray, poke with a fork, and bake for 10 minutes or until golden brown.