Grape and cheese empanadas

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 \N 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 (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

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