Shrimp and Bacon Empanadas

Directions

• 1

  Heat oven to 350°F. Heat 10-inch skillet over medium-high heat; add bacon and cook until crisp. Remove bacon with slotted spoon; add jalapeño chiles and white parts of onion to skillet. Cook 4 minutes; stir in shrimp, green onions and bacon.
• 2

  Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Scoop 1/4 cup bacon mixture on center of each round; top each with 2 tablespoons cheese.
• 3

  Fold each in half, gently stretching dough over filling.
• 4

  Using fork, press seams to seal. Place on ungreased cookie sheet. Bake 24 to 26 minutes or until golden brown.