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BAKED SHRIMP PARMESAN EMPANADAS
This hand-held snack is perfect for parties.
Ingredients
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 1 Tbsp. olive oil
- 1 lb. uncooked medium shrimp, peeled, deveined, and coarsely chopped
- 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Pasta Sauce
- 1 package (8 oz.) mozzarella cheese, cut into 1/2-inch cubes
- 2 packages (12 to 14 oz. ea.) frozen empanada discos, thawed
- 1 egg, slightly beaten
- 1/2 cup grated Parmesan cheese
- 2 Tbsp. finely chopped fresh parsley
Directions
- In 12-inch nonstick skillet, heat olive oil over medium-high heat and cook onion, stirring occasionally, 3 minutes. Add garlic and cook 1 minute. Stir in 1 cup Sauce and cook, stirring occasionally, 2 minutes or until thickened. Add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Stir in parsley. Cool, then stir in mozzarella.
- Lightly roll empanada discos to 5 inches. Into centers of discos, evenly spoon shrimp mixture. Brush edges of discos with water, then fold discos in half over filling, crimping edges to seal.
- On two cookie sheets, arrange empanadas. Brush tops with egg, then evenly sprinkle with Parmesan cheese. Bake 20 minutes or until golden. Serve empanadas with remaining Sauce, heated.
- Preheat oven to 425°.
Preparation time: 30 Minute(s)
Cook time: 20 Minute(s)
Yield: 20 empanadas
Cook time: 20 Minute(s)
Yield: 20 empanadas
Nutrition Information per serving
Calories 230, Calories From Fat 70, Total Fat 8g, Trans Fat 0g, Cholesterol 60mg, Sodium 310mg, Dietary Fiber 1g, Sugars 3g, Protein 12g, Vitamin A 6%, Vitamin C 4%, Calcium 10%, Iron 10%TIP: Make this appetizer ahead-of-time to help ease that pre-party time crunch.
