Breakfast Pear Empanadas

Makes 8 Servings


  • 2 cans (15 ounces) Pacific Northwest Canned Pear halves or slices, in juice
  • 2 Tbsp. cornstarch
  • 1 Tbsp. sugar
  • 1/4 tsp. ground cinnamon
  • 8 rounds refrigerated biscuit dough, approx. 2-3 oz. each
  • warm water, for brushing

    Heat oven to 350°F. Drain pears reserving juice for another use. Dice pears and drain again. Place drained diced pears in mixing bowl with cornstarch, sugar and cinnamon. Mix well. Pat each biscuit with flour and place on work surface. Using rolling pin, roll each to approximately 6-inch diameter. One at a time, place rolled biscuits on baking sheet lined with parchment paper. Spoon 1/4 cup filling onto half of circle. Brush edges of dough with water; fold top over filling to create a semi circle turnover. Pinch edges to seal completely. Bake for 15-17 minutes, until tops are golden brown. Remove from oven and cool slightly before serving.

    NUTRITION (Per Serving)
    Calories: 268
    Protein: 6g
    Carbohydrate: 55g
    Fiber: 3g
    Fat: 3g
    Sodium: 793mg
    Cholesterol: 0mg