Athenian Ranch Pork Empanadas Recipe

Enjoy the exquisite Athenian Ranch Pork Empanadas, filled with a flavorful mixture of fresh ground pork, red bell pepper, shallots, marinated artichoke hearts, Greek seasoning, parsley, Parmesan cheese, feta cheese, and a hint of cayenne pepper. These delectable empanadas, served with Hidden Valley Original Ranch Dressing for dipping, are a delightful addition to your dining experience.

Ingredients

Ingredients for Athenian Ranch Pork Empanadas
1	can refrigerated pizza crust (13.8 oz.)
1	tablespoon extra virgin olive oil
½	lb fresh ground pork
¼	cup red bell pepper, finely chopped
½	cup shallot, finely minced
¼	cup drained chopped marinated artichoke hearts
1	teaspoon all purpose Greek seasoning, preferably McCormick Gourmet Collection
½	cup fresh parsley, finely chopped
⅓	cup finely grated Parmesan cheese
⅓	cup crumbled feta cheese
¼	teaspoon cayenne pepper
2	tablespoons Greek yogurt
1	cup Hidden Valley Original Ranch Dressing, divided
1	tablespoon chopped kalamata olive
1	teaspoon Sicilian sea salt, divided
½	teaspoon cracked black pepper, divided
	olive oil flavored cooking spray

Instructions

• For preparing the empanadas

  1. Preheat the oven to 400°F and line 2 cookie sheets with cooking parchment paper; Set Aside.
  2. Heat one tablespoon of extra virgin olive oil in a medium nonstick skillet over medium heat. Cook the fresh ground pork until fully cooked, about 6-8 minutes.
  3. On a clean work surface, unroll the refrigerated pizza dough. Roll or press the dough to 1/4 inch thick. Cut it into 6 equal squares. In a large bowl, combine the cooked pork, chopped red bell pepper, minced shallots, chopped artichoke hearts, Greek seasoning, fresh parsley, Parmesan cheese, feta cheese, cayenne pepper, Greek yogurt, 1/3 cup Hidden Valley Original Ranch Dressing, chopped kalamata olives, 1/2 teaspoon Sicilian sea salt, and 1/4 teaspoon cracked black pepper. Place 2 tablespoons of the ranch pork mixture at the center of each pizza dough square. Fold each pizza dough square in half diagonally to make a triangle; press the edges to seal with the tines of a fork. Place the empanadas on the prepared cookie sheets. Spray them with olive oil cooking spray and sprinkle the remaining Sicilian sea salt and cracked black pepper on top. Bake for 12 to 15 minutes or until golden brown. Serve the Athenian Ranch Pork Empanadas with the remaining Hidden Valley Original Ranch Dressing for dipping.

Aug 18, 2024