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Dairy
Easy
1 Hour
Diets 
These stand out for their delicious filling exploding with mushroom flavor and their beautiful presentation. Yield: 14 empanadas
1 tablespoon oil
1 (8-ounce) box button mushrooms, sliced
2 teaspoons Pereg Garlic Powder
1/2 teaspoon salt
1/4 teaspoon Pereg Pepper
1 pound pizza dough
1 and 1/4 cups shredded mozzarella cheese
egg, for brushing
In a small skillet, heat oil. Sauté mushrooms over low flame until softened, approximately 10 minutes. Stir in spices.
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Roll out dough. Cut out 14 four-inch circles.
Sprinkle one and a half tablespoons cheese in the center of each circle, then cover with mushroom mixture. Fold dough round in half and seal well with your fingers. Press edges together with a fork and place on baking sheet. Repeat with remaining circles. Brush empanadas with egg.
Bake for 15–18 minutes or until golden brown.
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