Ingrédients pour Athenian Ranch Pork Empanadas Rsc
- 1 package (13.8 ounces) refrigerated pizza dough
- 1 tablespoon extra virgin olive oil
- 1 lb ground pork
- 1 red bell pepper, finely chopped
- 2 shallots, finely chopped
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 teaspoon Greek seasoning
- 2 tablespoons fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup crumbled feta cheese
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup plain Greek yogurt
- 1/3 cup Hidden Valley Original Ranch dressing, plus extra for dipping
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 teaspoon Sicilian sea salt, plus more for sprinkling
- 1/4 teaspoon cracked black pepper, plus more for sprinkling
- olive oil cooking spray
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Comment préparer Athenian Ranch Pork Empanadas Rsc
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a medium nonstick skillet, heat 1 tablespoon of extra virgin olive oil over medium heat.
- Add 1 lb ground pork and cook until fully cooked, approximately 6-8 minutes, breaking it up with a spoon.
- Meanwhile, prepare the filling: In a large bowl, combine the cooked pork with 1 red bell pepper (finely chopped), 2 shallots (finely chopped), 1 (14-ounce) can artichoke hearts (drained and chopped), 1 teaspoon Greek seasoning, 2 tablespoons fresh parsley (chopped), 1/2 cup grated Parmesan cheese, 1/2 cup crumbled feta cheese, 1/4 teaspoon cayenne pepper (optional), 1/2 cup plain Greek yogurt, 1/3 cup Hidden Valley Original Ranch dressing, 1/2 cup Kalamata olives (pitted and halved), 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper.
- Unroll one package (13.8 ounces) of refrigerated pizza dough. Roll or press the dough to 1/4 inch thickness.
- Cut the dough into 6 equal squares.
- Place approximately 2 tablespoons of the pork mixture onto the center of each dough square.
- Fold each square in half diagonally to form a triangle, pressing the edges firmly to seal with a fork.
- Place the empanadas onto the prepared baking sheets.
- Lightly spray the empanadas with olive oil cooking spray and sprinkle with the remaining Sicilian sea salt and cracked black pepper.
- Bake for 12-15 minutes, or until golden brown.
- Serve immediately with extra Hidden Valley Original Ranch dressing for dipping.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
7g
Fat
43g
Carbs
2g
