Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1/2 white onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 (12 ounce) frozen corn
  • 1 can (4.5 oz) Old El Paso™ green chiles diced
  • 1 tablespoons fresh oregano
  • 1 pinch coarse salt and freshly ground pepper
  • 1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Honey Butter Biscuits (8 Count)

Instruction

  • Preheat oven to 350°F. Melt the butter in a large sauté pan over medium high heat. Add the onions and sauté until tender, 4 minutes. Add the garlic and bloom 30 seconds.
  • Add the red pepper, corn and green chiles. Throw in the oregano and a pinch of salt and pepper. Sauté another 5 minutes, or until everything is heated through.
  • Using a rolling pin, roll out each biscuit until you get roughly 5-inch circles.
  • Spoon a few tbsp. of the veggie mixture on one half of the biscuits. Pull the other half over the mix and pinch to seal.
  • Arrange the empanadas on a non-greased baking sheet and bake for 13 to 17 minutes, or until golden brown. Serve immediately!