Cinnamon Churro Empanadas
Minutes Prep time: 20
Minutes Total time: 30
Servings: 10
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 30
Servings: 10
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 teaspoon granulated sugar
1/8 teaspoon ground cinnamon
1 pkg (13.8 oz each) refrigerated pizza crust dough
2 pudding cups (3.25 oz each) Snack Pack® Pudding such as Cinnamon Churro, Dulce De Leche or Chocolate Cinnamon
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 60 mg | 6% |
Carbohydrate | 23 g | 8% |
Cholesterol | 0 | |
Total Fat | 2 g | 3% |
Iron | 1 mg | 6% |
Calories | 118 kcal | 6% |
Sodium | 305 mg | 13% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 3% |
Sugars | 5 g | 1% |
Vitamin C | 0 |
Preheat oven to 400°F. Spray baking sheet with cooking spray. Stir together sugar and cinnamon in small bowl; set aside.
Unroll pizza dough. Use a rolling pin to roll dough into a 20x8-inch rectangle, starting in the center and rolling out in each direction. Cut 10 4-inch circles from dough and transfer each to the baking sheet. Dollop pudding in the center of each round, dividing evenly between each. Fold dough over and press to seal. Sprinkle each with cinnamon-sugar mixture. Bake 8 to 10 minutes, until golden brown. Cool completely before serving.
Cinnamon Churro Empanadas