|1 pkg||Bridgford Frozen Parkerhouse Rolls Dough , thawed|
|½ tsp||ground cinnamon|
|1 (20 oz) can||prepared apple and cinnamon pie filling|
|½ cup||melted butter|
|1 cup||caramel sundae topping|
Remove rolls from bag and let thaw. Combine sugar with cinnamon; set aside. Lightly grease 2 large sheet pans. On a lightly floured surface, roll each thawed piece of dough into a 2-3 inch circle. Place 1-2 teaspoons of apple filling in the center of each circle. Fold dough over and seal ends. Brush to topside of empanada with butter. Dip buttered side in cinnamon-sugar. Place the empanadas sugar-side up on prepared pans. Bake in a preheated 375° oven for 15 minutes or until lightly golden brown. Remove from oven and brush with melted butter and let cool on wire rack. Drizzle with heated caramel topping.
Chocolate Empanadas: Substitute apple filling with 1-2 teaspoons of semi-sweet chocolate chips per empanada. Follow recipe above. Drizzle baked empanada with chocolate sundae topping in place of caramel.Print Recipe