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Nutrition Facts
Serving Size 1 (118g) Recipe makes 8 servings The following items or measurements are not included below: 3/4 teaspoon seasoning salt
Calories 372
Calories from Fat 272		(73%)
Amount Per Serving		%DV
	Total Fat 30.2g	46%
	Saturated Fat 13.7g	68%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 188mg		62%
Sodium 667mg		27%
Potassium 170mg		4%
Total Carbohydrate 12.5g		4%
	Dietary Fiber 0.4g	1%
	Sugars 2.5g
Protein 12.6g		25%
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Recipe #130244 | 35 min | 15 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: kzbhansen
Jul 18, 2005

This recipe is different than empanadas I have seen here. This can also be made ahead of time and reheated later. OAMC

SERVES 8 , 8 empanadas (change servings and units)

Ingredients

6 ounces cream cheese, softened
1 teaspoon dried parsley
3/4 teaspoon seasoning salt
1/4 teaspoon pepper
2/3 cup sharp cheddar cheese, shredded
2 tablespoons butter
5 eggs, beaten
1 (7 1/3 ounce) can refrigerated jumbo flakey biscuits
8 slices bacon, cooked and crumbled
1 egg white, slightly beaten
1-2 teaspoon sesame seed (optional)

Directions

1
Preheat oven to 375.
2
Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.
3
Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).
4
Remove from heat and let cool.
5
Flatten each bisquit into about a 5 inch circle.
6
Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.
7
Top evenly with eggs and bacon.
8
Fold dough circles in half over mixture, pinching edges to seal.
9
Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.
10
Brush top of doughs evenly with egg white.
11
Press sealed edges with the tines of a fork.
12
Sprinkle with sesame seeds.
13
Bake at 375 14-16 minutes until golden brown.
14
Remove empanadas with a spatula onto a wire rack.
15
Serve Warm.
16
Leftovers store in a ziplock bag after completely cooled.
17
To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.
18
*These are good for OAMC*.

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Featured Reviews for This Recipe

From: Julie421511

On Jul 15, 2009

Delicious! Since I'm not really a morning person and don't like to spend a lot of time making breakfast in the morning, I just made these for dinner and leftovers for breakfast tomorrow I did try to reduce some of the cals/fat so I used 4 ounces of reduced fat cream cheese, 1/4 tsp of seasoning salt, omitted the cheddar cheese, used 3 whole eggs, 2 egg whites and I used cooking spray instead of butter for the eggs. Didn't cut out any flavor, whatsoever. Thanks for posting, will make them again!

0 people found this review helpful

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From: mayness

On Feb 16, 2009

Even as a clumsy beginner cook, mine came out just as pretty as in the photos! Amazing! The only thing I changed was to use fresh parsley (1 tbsp) because I needed to use some up. I'll definitely use the canned biscuits to make other empanadas, that's a great technique. My husband's exact words: "these are weird, but they're good!"

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From: Pam-I-Am

On Jan 23, 2006

I thought these were delicious. I used canadian bacon instead of regular bacon. I think you could do many variations with sausage, add a little onion, or garlic powder, etc. When I baked them, I checked on them at about 6 minutes and found the tops already brown enough...so watch your batch carefully. I placed a piece of foil on top of them so they didn't get any brwoner. Also I baked them at the recommended time but found they were still a little doughy inside. I would recommend baking about 5 more minutes. These are pretty time consuming to make and dirty quite a few dishes, so I would definitely use this as a make-ahead recipe and freeze them for future use. My girls will enjoy popping these in the toaster oven or microwave for a quick breakfast before school. Thanks!

5 people found this review helpful

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From: Muffin Goddess

On Feb 13, 2006

These were really good — made them for Sunday breakfast, and they were a hit! I sauteed some chopped green peppers, onions, mushrooms and tomatoes to mix into the egg part. I didn't have any sharp cheddar, so I subbed some Mexican four-cheese blend. Used some leftover baked maple-dijon bacon for the meat. I left off the sesame seeds because I don't really care for them unless they are on top of a cheeseburger. I wouldn't know how they freeze, since they all got eaten right away (I'll have to make a double or triple batch next time). Good stuff, thanks for posting!

2 people found this review helpful

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