|1||cup HORMEL® Pepperoni, diced|
|1||small jalapeño, diced|
|12||frozen empanada discs|
|½||cup crumbled queso fresco|
|Salsa, chipotle, guacamole and sour cream, if desired|
Remove frozen empanada discs from freezer and let thaw.
Scramble the eggs, add the pepperoni and diced jalapeños and add salt and pepper to taste.
Add some cooking spray to a saucepan and cook eggs.
Remove from heat and let cool.
Preheat your oven to 375°F.
Place empanada discs on waxed paper. Put 2 tablespoons of egg mixture in the center of each empanada. Sprinkle some crumbled queso fresco over eggs.
Using a brush, moisten the edges of the empanada discs with water. Fold the empanada discs and bring the edges together, sealing them by pressing down on them with a fork.
Glaze the tops with beaten egg.
Bake on a lightly oiled baking sheet until golden, about 10 to 12 minutes.
Serve with tomato salsa, chipotle, guacamole and sour cream, if desired.