Bacon And Egg Empanadas

Step 1

Preheat oven to 375.

Step 2

Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.

Step 3

Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do NOT stir constantly).

Step 4

Remove from heat and let cool.

Step 5

Flatten each bisquit into about a 5 inch circle.

Step 6

Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border around the edges.

Step 7

Top evenly with eggs and bacon.

Step 8

Fold dough circles in half over mixture, pinching edges to seal.

Step 9

Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.

Step 10

Brush top of doughs evenly with egg white.

Step 11

Press sealed edges with the tines of a fork.

Step 12

Sprinkle with sesame seeds.

Step 13

Bake at 375 14-16 minutes until golden brown.

Step 14

Remove empanadas with a spatula onto a wire rack.

Step 15

Serve Warm.

Step 16

Leftovers store in a ziplock bag after completely cooled, then place in the refridgerator.

Step 17

To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.

Step 18

*These are good for OAMC*.