From: Woman's Day US
Yields:
8
Prep Time:
25 mins
Total Time:
50 mins
Cal/Serv:
227
Using refrigerated pie crust keeps the workload manageable when you're making these tasty little pockets filled with chorizo and peperonata. Mix things up by swapping in red pepper and adding a dollop of goat cheese.
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Ingredients
- 1 1/2 oz. Spanish chorizo (cured sausage)
- 1 box refrigerated rolled pie crusts
- 3 Tbsp. peperonata
Directions
- Step 1Heat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Step 2Using a 2 1/2-in. round cookie cutter, cut out circles from the piecrusts. Divide the peperonata and chorizo among the circles. Brush the edges with water, fold in half, press with a fork to seal and transfer to the prepared baking sheet. Bake until golden brown, 20 to 25 minutes.
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