Prepare pie dough according to package directions for double crust pie. Wrap dough in plastic wrap and chill.
Preheat oven to 400? F. In a medium sauce pan, combine chicken, salsa, and olives. Bring to boil, then reduce heat and simmer for 5 minutes. Remove from heat and stir in cheese. Cool slightly.
On a flour-dusted surface, roll dough 1/8 inch thick. Using a 3-inch round cutter, cut out 18 circles, rerolling scraps as needed. Place about 1 tbsp chicken mixture in center of each circle. Moisten edges with water. Fold circles in half and pinch to seal. Pierce tops with fork.
Place empanadas on baking sheet. Bake for 15 minutes or until golden. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6|
|Calories from Fat: 80 (61%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 25.8mg||8 %|
|Sodium 875.3mg||30 %|
|Potassium 34.6mg||1 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 3.4g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 131
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