These tasty harvest empanadas spice up any lunch by combining Jimmy Dean® Original Sausage Crumbles with the flavors of sweet potato, apple cinnamon and goat cheese.
2 pkgs. refrigerated pie crusts, softened as directed on pkg.
½ cup chopped apples
1 egg, beaten
¼ cup goat cheese crumbles
¼ teaspoon ground cinnamon
1 tablespoon olive oil
1 cup finely chopped and peeled sweet potato
¼ teaspoon salt
Preheat oven of 400⁰F.
Cook and stir olive oil and sweet potatoes over MEDIUM heat 3-5 minutes or until sweet potatoes start to brown.
Stir in sausage crumbles and apples, cook and stir for 3-4 minutes or until hot and sweet potato is tender. Stir in cheese, cinnamon and salt.
Remove pie crust from pouch. Unroll pie crust onto lightly floured surface. Roll pie crust to 18-inches in diameter. Cut out circles using a 2-½inch round cookie cutter. Place 1 heaping teaspoon sausage mixture in the center of each circle. Moisten edges of dough with water; fold dough over and press edges to seal. Use fork to seal edges.
Place on cookie sheet. Repeat with remaining pie crusts and filling. Brush tops lightly with egg.
Bake 15-20 minutes or until golden brown and hot in center.