Appetizer, Snack, Lunch, Dinner

Pizza Empanadas

Pizza Empanadas
Why not have a little fun with your IMUSA empanada maker and add pizza sauce, pepperoni, and creamy mozzarella! A kid-favorite recipe!
Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
Ingredients
  • frozen empanada discs 8
  • mozzarella cheese 2 cups
  • jar of store bought pizza sauce 1 (16 ounce)
  • pepperoni slices 1½ cups
  • extra virgin olive oil
Preparation
  1. Mix sauce, cheese and chopped pepperoni together in a bowl.
  2. On a cutting board or clean dry surface, lay out four empanada discs.
  3. Spoon some of the pepperoni mixture onto the middle of the disc then fold in half.
  4. Using a brush or your finger, gently moisten the closing part of the disc and squeeze down. This is to make sure your filling is tightly secured inside.
  5. Turn on your empanada maker and let it heat up
  6. Lightly brush the top of the empanadas with olive oil and place in the empanada maker.
  7. Close and tighten and let it cook for about 5-7 minutes. You can open and see if they are browned enough, if not repeat and add another 3-5 minutes.
  8. Let the empanadas sit for a few minutes before serving as the filling stays very hot inside!
 

Cheddar Bacon and Jalapeño Cornbread Empanadas

Cheddar Bacon and Jalapeño Cornbread Empanadas
Using an IMUSA empanada maker, you can make cornbread with cheddar, bacon, and jalapeno. This combination of flavors will be sure to delight your taste buds!
Author:
Cuisine: Fusion
Recipe type: Appetizer, Snack, Lunch, Dinner
Ingredients
  • package of corn muffin mix, such as Jiffy 2 (8.5 ounce)
  • whole milk 1 cup
  • eggs 2
  • sharp cheddar cheese 2 cups
  • cooked bacon, 6-7 slices 1 cup
  • jarred jalapeño peppers ½ cup
  • Room temperature butter and honey for serving
Preparation
  1. In a medium bowl mix the first six ingredients until combined. Allow to sit for 5 minutes.
  2. In the meantime, pre-heat your IMUSA empanada maker by simply plugging it in.
  3. Once the green light is on, disperse 2 heaping tablespoons of the cornbread mixture (about half a cup) to each ungreased empanada mold. Close cover and allow to cook for 4 minutes.
  4. Open cover, and using tongs, carefully remove each empanada onto a cooling rack
  5. Remove any excess cornbread from the empanada crust, and after it cools for a couple of minutes, serve immediately with butter and honey on the side.