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.
Serve with a mixed green salad and hot cooked rice.
These delicious empanadas can be assembled ahead of time; place between 2 sheets of waxed paper or parchment paper in airtight container. Refrigerate up to 2 days. Let stand at room temperature 15 min. before cooking as directed.
It's very important to make sure the empanadas are completely sealed before frying. Any openings can allow the filling to leak out causing the oil to spatter.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 1g
Total Carbohydrates 28g
Dietary Fiber 2g
* 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.