- tops to resemble football laces. Brush tops with egg.
- Bake at 450° for 8-12 minutes or until golden brown. Serve warm
- with reserved salsa mixture. Refrigerate leftovers. Yield: 2 dozen.
Nutritional Facts: 1 empanada with 1 tablespoon salsa equals 197 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 291 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.