Cheesy Spinach and Bacon Empanadas

• Empanada Dough
• 6 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup chopped onions
• 2 cloves garlic, minced
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 cup KRAFT Shredded Sharp Cheddar Cheese
• 1/4 cup frozen corn, thawed
• 1 tsp. crushed red pepper
• 1 egg, beaten

1. Prepare Empanada Dough as directed.
2. Cook bacon in medium skillet on medium heat 3 min.
3. Add onions and garlic; cook and stir 4 min.
4. or until bacon is crisp.
5. Drain; place in medium bowl.
6. Add spinach, cheese, corn and crushed pepper; mix well.
7. Heat oven to 400F.
8. Shape dough into 24 balls, using about 1 Tbsp.
9. dough for each ball.
10. Press each ball into 4-inch round.
11. Spoon about 1 Tbsp.
12. spinach mixture onto center of each round.
13. Brush edges of dough evenly with half the egg; fold in half.
14. Press tops lightly to remove air pockets.
15. Press edges together to seal.
16. Place on parchment-covered baking sheet; brush with remaining egg.
17. Bake 15 min.
18. or until golden brown.
19. Cool slightly.

empanada dough, bacon, onions, garlic, cheddar cheese, frozen corn, red pepper, egg

Taken from www.kraftrecipes.com/recipes/cheesy-spinach-bacon-empanadas-90530.aspx (may not work)