Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.

    Advertisement
  • Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.

  • Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.

  • Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.

Nutrition Facts

123.6 calories; 5.1 g protein; 12.6 g carbohydrates; 40.6 mg cholesterol; 287.1 mg sodium. Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/20/2006
These are really yummy! Make sure to squeeze all the "juice" out of the tomatoes as it makes sticking the dough together more difficult. Very good right out of the oven with some sour cream! Read More
(34)

Most helpful critical review

Rating: 3 stars
07/28/2008
If you are not a fan of refrigerated bread mixes (i.e. Pillsbury) this recipe is not for you. I thought it would be ok by the time we added sour cream & pico de gallo on the top but I just could not get over that refrigerated dough taste. I might make this again but I'll make my own dough in the bread machine. Read More
(10)
18 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2006
These are really yummy! Make sure to squeeze all the "juice" out of the tomatoes as it makes sticking the dough together more difficult. Very good right out of the oven with some sour cream! Read More
(34)
Rating: 5 stars
04/18/2008
I made these last night for a tapas party at my place along with a couple of other "small plate"-type dishes. These really exceeded my expectations! I actually made the filling the night before and I tried it for seasoning - it tasted fine but not great. We also went ahead and assembled them that night (using a fork to press down the edges to seal) and popped them in the fridge overnight. They came out GREAT! We served with sour cream and they were really tasty. Definitely came out to be more than the sum of its parts! Highly recommend!:o) Read More
(28)
Rating: 5 stars
05/31/2007
Really good and easy and taste good with all different fillings. Be sure not to fill the empanadas too much and be careful not to touch the edges with the filling or they will be hard to seal closed. Read More
(28)
Advertisement
Rating: 3 stars
07/28/2008
If you are not a fan of refrigerated bread mixes (i.e. Pillsbury) this recipe is not for you. I thought it would be ok by the time we added sour cream & pico de gallo on the top but I just could not get over that refrigerated dough taste. I might make this again but I'll make my own dough in the bread machine. Read More
(10)
Rating: 5 stars
03/12/2007
This was an easy recipe to make and especially fun to make it with my husband. Dipping these in pizza sauce and/or sour cream is fun too. I will be making these again. Read More
(10)
Rating: 5 stars
10/22/2008
These make for tasty little sandwiches. I ended up using crescent roll dough. My pizza dough had expired so it didn't work very well. Tasted great with the crescent roll dough too. Read More
(8)
Advertisement
Rating: 5 stars
04/13/2008
I replaced the tomatoes with hash brown potatoes and the hard boiled eggs with scrambled eggs cooked with the onion. Wonderful! Read More
(7)
Rating: 5 stars
08/22/2008
These were yummy and super easy. I brushed them with egg before baking so they were shiny and lovely! Read More
(6)
Rating: 5 stars
07/30/2007
Our whole family really enjoys this recipe. We also enjoy extracting the juice warming it up and serving it on top of the Empanadas. Read More
(6)