Ingredients
3 oz. breakfast sausage, removed from casing, cooked and crumbled (3 links removed from casing)
1 tsp. extra-virgin olive oil
1 package store-bought pie dough (two rounds in one 14.1 oz. package)
3 large Eggland’s Best eggs, plus 1 large Eggland’s Best egg, beaten
1 tbsp. whole milk
1/2 c. shredded cheddar cheese
Preparation
Step 1Preheat the oven to 400°. Heat a large nonstick skillet over medium-high heat and add sausage and oil. Cook, breaking up the sausage with a wooden spoon into small bits, until sausage is cooked through and golden, about 3 minutes. Add the eggs to the skillet, and cook, stirring slowly, until eggs are just barely set, about 1 minute. Remove the pan from the heat and let cool slightly while preparing the dough.Step 2Unroll one piece of the pie dough. Using a 4-inch round cutter, cut out 5 dough rounds. Repeat with second pie dough, then re-roll scraps from both to make 2 more rounds for 12 rounds total. Step 3Working with one round at a time, use a pastry brush or your fingers to gently brush the edge with the beaten egg. Place a heaping tablespoon of egg filling in center and top with a bit of cheese. Fold dough round in half to cover filling; press edge together to seal. Use a fork to crimp edges together. Repeat with remaining filling and dough. Lightly brush tops of empanadas with beaten egg and place evenly spaced on a large rimmed baking sheet.Step 4Bake until golden, about 12 minutes.
