Brown beef in 1 Tbsp. dressing in large skillet. Add onions, peppers and cumin; cover. Cook on medium-low heat 10 min. or until vegetables are crisp-tender, stirring frequently. Stir in ham, 1/2 cup olives and remaining dressing.
Roll each pie crust into 14-inch circle on lightly floured surface; cut each into 8 (4-inch) circles.
Spoon 2 Tbsp. meat mixture onto center of each dough circle; top with 1 Tbsp. cheese. Fold in 3 sides of each circle to make triangles. Top with olive slice. Place on baking sheet.
Bake 15 min. or until golden brown.
Assemble empanadas but do not bake. Refrigerate up to 4 hours. When ready to serve, bake 15 min. or until golden brown.
For a glossy crust, mix 1 beaten egg and 1 Tbsp. water. Brush on empanada dough just before baking.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 1g
* 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.