Italian Sausage Empanadas
1/2 lb. bulk Italian sausage
1 (14.5-oz.) can pizza sauce
1 (12-oz.) can Hungry Jack Refrigerated Flaky Biscuits
4 oz. mozzarella cheese, cut into 1/4-inch cubes
1 egg, beaten
Brown sausage, in large skillet over medium heat; drain. Stir in 3 tablespoons of the pizza sauce; set remaining pizza sauce aside.
Heat oven to 375 F. Separate dough into 10 biscuits; divide each in half horizontally, forming 20 rounds. Press or roll each into 4-inch round.
Place 1 tablespoon sausage mixture in center of each round. Top each with cheese; press lightly. Fold dough over filling to form half circle, stretching to fit. Press edges together; seal and prick top with fork. Place on ungreased cookie sheets. Brush with beaten egg.
Bake at 375 F. for 9 to 14 minutes or until golden brown.
Meanwhile, in small saucepan, heat remaining pizza sauce over low heat until hot. Serve warm empanadas with pizza sauce for dipping.
Copyright 1999 The Pillsbury Company