Pumpkin Empanadas
Pumpkin Empanadas
| 1 pkg | Bridgford Frozen White Rolls Dough, thawed or |
| 1 pkg | Bridgford Frozen Parkerhouse Rolls Dough, thawed or |
| 2 loaves | Bridgford Frozen Ready-Dough®, thawed, divided into 24 pieces |
| ½ cup | canned pumpkin pie filling |
| 4 oz | cream cheese |
| 1 | egg |
| ¼ cup | granulated sugar |
| egg wash (1 egg mixed with 1 tbsp water) | |
| melted butter | |
| ¼ cup | sugar (granulated or turbinado) mixed with |
| ½ tsp | ground cinnamon |
Preheat oven to 375°. Lightly grease sheet pan(s). Set aside. In a small bowl mix together pumpkin filling with 4 oz. cream cheese, ¼ cup sugar and egg. Set aside. On a lightly floured surface, pat each piece of thawed dough into a 3-inch circle. Place dough rounds on prepared baking sheets 2 inches apart. Place 1-2 teaspoons of pumpkin filling in the center of each dough round. With a pastry brush, lightly brush the edges of the dough with egg wash. Fold dough over and seal ends. Brush dough with melted butter. Sprinkle with sugar/cinnamon mixture. Bake in preheated oven for 15 minutes or until golden brown. Remove from oven and pan to cool on wire rack.