astray recipes: Grape and cheese empanadas

Categories: Appetizers; Grapes; Meatless
Yield: 6 Servings

Measure	Ingredient
1½ cup	Seedless grapes; halved
½ cup	Chopped jicama
½ cup	Shredded lowfat jack cheese
½ cup	Chopped green onions
2 tablespoons	Chopped Anaheim chilies
1 tablespoon	Grated Parmesan cheese
1½ teaspoon	Chili powder
½ teaspoon	Salt
12	Frozen dinner roll dough (1oz each); thawed

Combine grapes, jicama, cheeses, green onions, chilies, chili powder and salt; mix well. Flatten each dinner roll dough to 4 inches and fill with 3 tablespoons filling mixture. Dampen edges with water and seal well. Pierce tops with fork to allow steam to escape. Bake at 350F. 15 to 20 minutes or until golden brown. Makes 6 servings.

Nutritional Analysis Per Serving: 244 Cal., 9.3 g pro., 6⅘ g fat (24% Cal.

from fat), 38 g carb., 9⅕ mg chol., 2⅘ g fiber and 587 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.

>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Appetizers: Very Vine & Vegetarian Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998

grape and cheese empanadas