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 McCormick® Garlic Powder (1/2 tsp), Onion Powder (1/2 tsp), Dried Parsley (1/2 tsp), Sea Salt (3/4 tsp), and Ground Black Pepper (1/8 tsp).

Using a handheld mixer or food processor, puree everything until well combined and transfer to a bowl.

Preheat the oven to 410 degrees F (210 degrees C).

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.

Fold the empanada from one end to the other and pinch the sides together. Use a fork and pierce the outer edges to seal the empanadas.

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).

Place in the oven and bake for 13-14 minutes.

Transfer empanadas to a flat surface and brush on one last layer of extra virgin Spanish olive oil.

Serve and enjoy!