Empanadas

From Becky

2T Olive Oil
1 package refrigerated pizza dough (about 1 lb.)
Flour for work surface
1 16oz. can refried beans
1 pint fresh salsa
You can add really anything you like to the inside of the empanada (beans, veggies, etc.)

Topping: Avocado, red onion, cilantro, and lime juice salad

Heat oven to 400. Spread 1 t. of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8 in. round on a lightly floured surface. On half of each round, spread some of the beans, then top with 1-2 T of salsa (and any other items). Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet. Bake for 12 to 15 minutes or until golden. Serve with a salad of avocado, red onion, cilantro, and lime juice (this really makes it!). My kids love this.