Empanadas made with reduced fat Bisquick. 2 tablespoons of the turbinado sugar are for the pumpkin filling, the other 2 tablespoons are for the dough. 1/4 teaspoon cinnamon is for the filling, the other for the dough.

Ingredients

8	ounces pumpkin, pureed or canned
12	servings (4 tablespoons) turbinado sugar
1/2	teaspoon cinnamon, ground
1/8	teaspoon ginger, ground
1/16	teaspoon cloves, ground
1 1/2	cups reduced fat Bisquick
1/3	cup water
1	cooking spray, butter-flavored
1	teaspoon anise seed

Directions

1. Preheat oven to 350F.
   
   
2. Spray a cookie sheet with non-stick cooking spray.
   
   
3. Mix first five ingredients together: pumpkin, 1/4 teaspoon cinnamon, ginger, cloves & 2 tablespoons turbinado sugar.
   
   
4. In a separate bowl, Bisquick, 2 tablespoons turbinado sugar, anise seed & 1/4 teaspoon cinnamon and water
   
   
5. Divide dough into 6 equal parts, and shape into dough balls. Slap the balls between well-floured hands until somewhat flattened, then roll on a floured surface until the circles are approximately four (4) inches in diameter and 1/8 of an inch thick.
   
   
6. Put about 1 tablespoon of filling in the center of each circle, fold over, and seal edges by pressing lightly with a fork.
   
   
7. Baked on pre-sprayed cookie sheet at 350F until golden brown, approximately 18-20 minutes. Watch carefully, as they can burn easily.
   
   

Categories

Breads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Very low in cholesterol

Bad points Very high in sugar