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Breakfast Empanadas Recipe

   
 

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     Breakfast Empanadas

Category   Breakfast - Brunch
Sub Category   None
Servings   16
Preptime   45 minutes

Ingredients
1 lb hot pork sausage
1 8oz package cream cheese
1 can 10oz diced tomatoes with chili peppers
1 tsp cumin
3/4 tsp salt
1/8 tsp pepper
1/8 tsp garlic powder
1 can jumbo refrigerated biscuits
1 egg, lightly beaten
 
4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese
1/2 cup sour cream
2 canned chipotle peppers in adobo sauce, minced
1/2 tsp. garlic salt
Preheat oven to 350°F

Instructions
Spray a cookie sheet with vegetable oil cooking spray; set aside. In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add 8 oz. cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper and garlic powder. Stir to combine. Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg. Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.
Chipotle Cream- In a small saucepan, combine 4 oz. cream cheese, sour cream, chipotle peppers and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined


Originally Submitted
3/18/2012





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