STUBB’S HOMESTYLE EMPANADAS, MADE WITH STUBB'S MEXICAN BEEF FILLING

Ingredients:
Nonstick cooking spray
2 cups (10 ounces) Bisquick baking mix, plus extra for rolling
2/3 to 3/4 cup boiling water
3 cups Mexican Beef Filling (half of prepared recipe)
STUBB’S Chile-Lime Rub for garnish

Yield: 16 empanadas

Directions: Heat oven to 400 degrees F. Coat 2 half-sheet pans (or one full sheet pan) with nonstick spray.
Combine baking mix with enough water to form a dough. Lightly dust a rolling surface with extra baking mix. Roll dough in extra mix. Knead 20 times. Divide dough into 16 balls. Roll each ball into a 3-4 inch circle. Spoon 2-3 tablespoons filling into each circle. Fold dough over filling. Press edges with fork to seal. Poke holes in top for steam to escape. Spritz tops with nonstick spray and sprinkle with STUBB’S Chile-Lime Rub. Transfer to sheet pans. Bake 15 minutes until edges brown. Serve warm or reheat.

Use on:
Cuban Empanadas: Stuff with the Cuban Picadillo Filling variation.