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Caramel Apple Empanadas

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“Something fun for Mexican night or Cinco de Mayo.”
READY IN:
30mins
SERVES:
36
YIELD:
36 Empanadas
UNITS:
US

Ingredients Nutrition

  • 1 (36 count) packagefrozen rolls, dough thawed per package directions
  • 10 caramel candies, each cut into 4 pieces
  • 13 cup all-purpose flour
  • 3 cups apples, peeled and chopped
  • 23 cup caramel ice cream topping
  • 2 teaspoons lemon juice

Directions

  1. Lightly grease 2 baking sheets. Heat oven to 375 degrees F (190 degrees C).
  2. Combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well.
  3. Place dough for one roll on lightly floured surface; roll into 4-inch circle. Spoon about 2 tablespoons apple mixture onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough. Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets.
  4. Bake empanadas for 15 minutes or until golden brown; serve warm with vanilla ice cream and caramel sauce.

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