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Shrimp and Bacon Empanadas

Name: Shrimp and Bacon Empanadas
Prep time: 30 min
Total time: 55 min
Yield: 8
Ingredients: 4 slices bacon, cut into 1/4-inch pieces; 2 to 3 tablespoons finely chopped seeded jalapeño chiles, to taste; 3 green onions, sliced, white and green parts divided; 1 cup coarsely chopped cooked shrimp; 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits; 1 cup shredded mozzarella cheese (4 oz)

Prep 30 min
Total 55 min
Ingredients 6
Servings 8

This portable package brings on the flavor with a mix of shrimp, bacon and cheese for a quick dinner that's sure to please.

Ingredients

4 slices bacon, cut into 1/4-inch pieces
2 to 3 tablespoons finely chopped seeded jalapeño chiles, to taste
3 green onions, sliced, white and green parts divided
1 cup coarsely chopped cooked shrimp
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1 cup shredded mozzarella cheese (4 oz)

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.