Back to All Recipes

Mushroom Empanadas

10 servings

What You Need

2 Tbsp. KRAFT Zesty Italian Dressing
2 lb. fresh mushrooms, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained and squeezed dry
1/2 cup finely chopped onions
3 cloves garlic, minced
1/2 cup frozen corn
6 KRAFT Singles, chopped
1 pkg. (14 oz.) frozen turnover (empanada) dough (10 disks), thawed
2 cups oil


Serving Size 1 serving
Amount per Serving
Calories 230.00kcal 230.00kcal
Fat Cal 0
Total Fat 10.00g
Saturated Fat 2.50g
Trans Fat 1.00g
Cholesterol 10.00mg
Sodium 340.00mg
Total Carbohydrates 28.00g
Dietary Fibers 2g
Sugars 3.00g
Protein 11.00g
Vitamin A 70% • Vitamin C 2% • Calcium 15% • Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Mushroom Empanadas

Make It

Heat dressing in medium skillet on medium-high heat. Add mushrooms, spinach, onions and garlic; cook 18 min. or until mushrooms are tender and liquid is cooked off, stirring occasionally. Stir in corn and Singles pieces; cook and stir 2 to 3 min. or until Singles are melted. Remove from heat; cool completely.
Roll out dough disks, 1 at a time, on lightly floured surface to 5-1/2-inch diameter. Spoon mushroom mixture onto centers of dough rounds, adding about 1/3 cup to each. Lightly moisten edges with water; fold in half to enclose filling. Press lightly on tops to remove air pockets; seal edges with fork.
Heat oil in medium deep skillet to 375ºF. Add 3 or 4 empanadas; cook 3 to 4 min. or until golden brown on both sides, turning after 2 min. Drain on paper towels. Repeat with remaining empanadas. Cool slightly.
cookie settings