Empanadas with Roasted Peppers and Goat Cheese

Drain the Jarred Roasted Red Peppers (1 lb) into a sieve and shake off any excess liquid. Add the roasted peppers to a tall plastic cylinder or food processor.

Add Fresh Spinach (2 cups) , then season everything with Simply Organic Garlic Powder (1/2 tsp) , Simply Organic Onion Powder (1/2 tsp) , Dried Parsley (1/2 tsp) , Sea Salt (1/2 tsp) , and Ground Black Pepper (1/8 tsp) .

Roll out the Pizza Dough (2) and cut off about 1/2 inch from each side to end up with a square design, then cut the doughs into 4 evenly-sized pieces to end up with 8 pieces in total.

To assemble the empanadas, sprinkle some All-Purpose Flour (to taste) onto a flat surface. One by one, add a piece of dough on top of the flour, then 2 tablespoons of the roasted pepper mix. Crumble a generous portion of the Goat Cheese Wheel (1) and top it off with 1/8 of the Fresh Chives (1 handful) . Repeat.

Transfer them to a baking tray lined with parchment paper and brush the tops of them with some Extra Virgin Spanish Olive Oil (2 Tbsp) .