Empanadas

Here at my house we like tacos. Alot. But even food you like alot can get old. So I mix it up once in a while with empanadas. It's like a taco but in a crust instead of a shell.

This recipe is meatless (going with my goal of meatless meals) but you can easily add beef to it if you just have to have it. But try it without at least once.

It's really simple (probably because I found it a few years ago in Real Simple magazine) and really yummy.

2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
Flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
Sour cream (optional)

Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface. On half of each round, spread some of the beans, then top with 1 1/2 tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.

Yield: Makes 6 servings

You could also make these "mini" and turn them into appetizers!