ATHENIAN RANCH PORK EMPANADAS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Refrigerated pizza dough makes a conveniently delicious crust for these Athenian Ranch Pork Empanadas. Filled with ground pork, red bell pepper, shallots, artichokes, parmesan cheese, feta cheese, Greek yogurt, and Hidden Valley Original Ranch Dressing-A combination that will throw a delicious Greek Party in your mouth! Easy to prepare and fast to cook!!!!
Provided by nelsonjs2
Categories Weeknight
Time 35m
Yield 6 Empanadas, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F Line 2 cookie sheets with cooking parchment paper; Set Aside.
- In a medium nonstick skillet, heat one tablespoon extra virgin olive oil over medium heat. Add fresh ground pork and cook until pork is fully cooked; about 6-8 minutes.
- On a clean work surface, unroll refrigerated pizza dough. Roll or press dough 1/4 inch thick. Cut into 6 equal squares. In large bowl combine pork, chopped red bell pepper, shallots, artichoke hearts, greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons ranch pork mixture on center of each pizza dough square. Fold each pizza dough square in half diagonally to make triangle; press edges to seal with tines of fork. Place on prepared cookie sheets. Spray empanadas with olive oil cooking spray, and sprinkle with the remaining Sicilian Sea Salt and cracked black pepper. Bake 12 to 15 minutes or until golden brown. Serve Athenian Ranch Pork Empanadas with Remaining Hidden Valley Original Ranch Dressing for dipping. Serves: 6, prep time: 20 minutes, cooking time: 15 minutes.
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[email protected]I would definitely make these empanadas again. They were a great appetizer for my party.
Dua Abbas
[email protected]These empanadas were a great way to use up leftover pork. They were easy to make and very tasty.
Sheraz Jutt
[email protected]I followed the recipe exactly, but my empanadas didn't come out as crispy as I would have liked.
Jam Zubair
[email protected]These empanadas were delicious! The flavor combination of the pork and Athenian ranch was perfect.
Hamza Ijaz
[email protected]I'm not sure what I did wrong, but my empanadas turned out a little greasy.
habile abrhim
[email protected]I've made these empanadas several times now, and they're always a hit. They're perfect for parties or potlucks.
Tushar Imran
[email protected]These were the best empanadas I've ever had! I highly recommend them.
Eugene Akwasi
[email protected]Overall, these empanadas were good, but not great. I would probably try a different recipe next time.
Arsh Yousaf
[email protected]The filling was a bit dry, but the crust was delicious.
Oliver Mitchell
[email protected]These empanadas were a bit too spicy for my taste, but my husband loved them.
Farhat Ameer
[email protected]Easy to follow recipe, even for a beginner like me. The empanadas turned out great, with a crispy crust and flavorful filling.
Latasha Harryman
[email protected]I'm not usually a fan of empanadas, but these were amazing! The Athenian ranch flavor was unique and delicious. I'll definitely be making these again.
Duncan Nabigon
[email protected]These empanadas were a hit at my dinner party! The filling was flavorful and juicy, and the crust was perfectly crispy. Everyone raved about them!