Shrimp and Cheese Empanaditas

Shrimp mixture stuffed in Pillsbury® pie crust for cheesy and baked pastries are perfect to serve as warm appetizers. MORE + LESS -

tablespoons olive oil

1/2

cup finely chopped onion

cloves garlic, finely chopped

lb uncooked deveined peeled medium shrimp, chopped

medium plum (Roma) tomatoes, seeded, chopped (about 2 cups)

1/4

cup chopped fresh cilantro

teaspoon dried marjoram leaves

1/2

teaspoon salt

boxes Pillsbury™ refrigerated pie crust, softened as directed on box

egg, beaten

cup shredded mozzarella cheese (4 oz)

tablespoon milk

teaspoons sesame seed, if desired

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1

Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Stir in onion and garlic. Cook and stir 4 to 5 minutes or until onion is tender. Add shrimp; cook about 2 minutes longer or until shrimp turn pink.
2

Stir in tomatoes, cilantro, marjoram and salt. Cook, stirring occasionally, about 10 minutes or until liquid is evaporated. Set aside to cool.
3

Unroll pie crusts on work surface. Using 5-inch round cutter, cut 4 rounds from each crust. Brush edges of rounds with egg.
4

Stir cheese into cooled shrimp filling. Place about 3 tablespoons shrimp filling on half of each round. Fold dough over filling, pressing down to seal. Crimp edges with fork.
5

Place empanaditas on ungreased cookie sheets. Beat remaining egg and milk with whisk, and brush tops of empanaditas with egg wash; sprinkle with sesame seed.
6

Bake 22 to 25 minutes or until golden brown. Serve warm.