(Always read the recipe twice, assemble, and prepare your ingredients before you begin to cook)

½ lb. bulk (loose) Italian sausage meat – hot or sweet (if you purchase sausage links, remove the casing so the sausage is loose)
1 can/jar (14.5 oz.) pizza sauce
1 can (12 oz.) Pillsbury Grands Jr. Golden Layers buttermilk refrigerated biscuits (in the dairy section)
4 oz. mozzarella cheese, cut into ¼ inch cubes
1 egg, beaten

Preheat oven to 375 degrees

  • Using a large skillet, brown the sausage meat over medium heat
  • Drain the fat from the pan when done
  • Stir in 3 tbsp.  pizza sauce (reserve the remaining sauce)
  • Separate the dough into 10 biscuits
  • Divide each biscuit round in half horizontally,  forming 20  pieces
  • Press or roll each piece into a 4 inch circle
  • Take 1 tbsp. of the meat mixture and place it in the center of each circle
  • Top each with a  mozzarella cheese cube  pressing it in lightly
  • Fold the dough over the filling to form half a circle  stretching it to fit but being careful not to rip the dough
  • Press the edges of each half circle together tightly with the tines of a fork to seal
  • Place the sealed half circles between  two ungreased cookie sheets – 10 to a sheet (use parchment on the cookie sheets for easy clean up)
  • Brush the top of each half circle with the beaten egg
  • Bake at 375 degrees for 9 to 14 minutes or until golden brown
  • In the meantime, heat the remaining pizza sauce in a small saucepan over low heat until it’s hot
  • Use the sauce for dipping your empanadas
  • Serving suggestion:  serve with tomato soup and a green salad

Notes:

  • means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and in Spain. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.
  • Pillsbury Grands (or any store brand) biscuits are very versatile and come in many varieties and can be found in the dairy section of your favorite market. They can be used to create breakfast sandwiches, appetizers, main entrees, mini pizzas, and more or just enjoyed as a hot and flaky biscuit accompanying any meal.
  • Parchment paper and bakery release paper are cellulose-based papers that are used in baking as a disposable non-stick surface.   Both are also called bakery paper and not to be confused with wax paper.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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