Hosted By
Lisa & Tom



Apple-Cinnamon-Empanadas

Serving Size - 36
Prepared By - Tracy & Russ
Recipe Rating
Printer Friendly Recipe

2 - packages (12-oz.) Stouffer's Harvest Apples, cooked according to pkg. directions, chilled
1 - package (8-oz.) cream cheese, softened
1/4 C - Granulated sugar
1 tsp - Vanilla extract
1 C - Granulated sugar
1 tsp - Ground cinnamon
1 - package (36-count) frozen roll dough, defrosted according to pkg. directions
1/4 C - Milk
1/3 C - Butter, melted

Lightly grease 2 baking sheets. Combine cream cheese, ¼ cup sugar and vanilla extract in medium bowl; mix until smooth. Combine ½ cup sugar and cinnamon in small bowl. Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon escalloped apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Set aside. Preheat over to 375 °F. Bake for 15 minutes or until golden brown; serve warm with ice cream.