Athenian Ranch Pork Empanadas Rsc Recipe

Ingredients for Athenian Ranch Pork Empanadas Rsc

• Pizza Crust
• 1 tablespoon extra virgin olive oil + cooking spray
• 1 lb ground pork
• 1 red bell pepper (finely chopped)
• Shallot
• Marinated Artichoke Hearts
• All Purpose 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 + extra for serving
• Kalamata Olive
• Sea Salt
• 1/4 teaspoon cracked black pepper + extra for sprinkling
• Olive Oil Flavored Cooking Spray

How to Make Athenian Ranch Pork Empanadas Rsc

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. In a medium nonstick skillet, heat 1 tablespoon of extra virgin olive oil over medium heat.
3. Add 1 lb ground pork and cook until fully cooked, approximately 6-8 minutes, breaking it up with a spoon.
4. 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.
5. Unroll one package (13.8 ounces) of refrigerated pizza dough. Roll or press the dough to 1/4 inch thickness.
6. Cut the dough into 6 equal squares.
7. Place approximately 2 tablespoons of the pork mixture onto the center of each dough square.
8. Fold each square in half diagonally to form a triangle, pressing the edges firmly to seal with a fork.
9. Place the empanadas onto the prepared baking sheets.
10. Lightly spray the empanadas with olive oil cooking spray and sprinkle with the remaining Sicilian sea salt and cracked black pepper.
11. Bake for 12-15 minutes, or until golden brown.
12. Serve immediately with extra Hidden Valley Original Ranch dressing for dipping.