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Shrimp and Bacon Empanadas
Prep 30min
Total55min
Ingredients6
Servings8
This portable package brings on the flavor with a mix of shrimp, bacon and cheese for a quick dinner that's sure to please.
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Ingredients
4slices bacon, cut into 1/4-inch pieces
2to 3 tablespoons finely chopped seeded jalapeño chiles, to taste
3green onions, sliced, white and green parts divided
1cup coarsely chopped cooked shrimp
1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1cup shredded mozzarella cheese (4 oz)
Directions
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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.
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Save a few of the sliced green onion tops to sprinkle on the baked empanadas as a garnish.
Mix it up! Swap queso fresco or Cotija for the mozzarella.
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