Picadillo Empanadas

• 1 teaspoon olive oil
• 1/2 (12-ounce) package burger-style recipe crumbles
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 garlic clove, minced
• 2 tablespoons golden raisins
• 2 tablespoons chopped pimiento-stuffed olives
• 1 tablespoon chopped sliced almonds, toasted
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 1/2 jalapeno pepper, seeded and minced
• 2 (15-ounce) packages refrigerated pie dough (such as Pillsbury)
• Cooking spray

1. Preheat oven to 425u0b0.
2. Heat oil in a large nonstick skillet over medium heat. Add crumbles and next 3 ingredients. Cook 3 to 4 minutes, stirring often. Add raisins and next 7 ingredients; cook 3 minutes.
3. Roll each crust to 1/8-inch thickness. Cut 9 circles out of each crust, using a 4- inch cookie cutter. Spoon 1 heaping tablespoonful mixture into center of each circle. Moisten edges of dough with water. Fold over and press edges of dough with a fork to seal. Place on a baking sheet coated with cooking spray. Lightly coat tops of empanadas with cooking spray.
4. Bake at 425u0b0 for 14 minutes or until lightly browned. Serve with chutney, salsa, or sour cream.

olive oil, crumbles, onion, green bell pepper, garlic, golden raisins, olives, almonds, lime juice, ground cinnamon, ground cumin, ground allspice, pepper, cooking spray

Taken from www.myrecipes.com/recipe/picadillo-empanadas (may not work)