Mushroom Empanadas

Directions

1. 1
   Heat dressing in medium skillet on medium-high heat.
2. 2
   Add mushrooms, spinach, onions and garlic; cook 18 min.
3. 3
   or until mushrooms are tender and liquid is cooked off, stirring occasionally.
4. 4
   Stir in corn and Singles pieces; cook and stir 2 to 3 min.
5. 5
   or until Singles are melted.
6. 6
   Remove from heat; cool completely.
7. 7
   Roll out dough disks, 1 at a time, on lightly floured surface to 5-1/2-inch diameter.
8. 8
   Spoon mushroom mixture onto centers of dough rounds, adding about 1/3 cup to each.
9. 9
   Lightly moisten edges with water; fold in half to enclose filling.
10. 10
    Press lightly on tops to remove air pockets; seal edges with fork.
11. 11
    Heat oil in medium deep skillet to 375 degrees F. Add 3 or 4 empanadas; cook 3 to 4 min.
12. 12
    or until golden brown on both sides, turning after 2 min.
13. 13
    Drain on paper towels.
14. 14
    Repeat with remaining empanadas.
15. 15
    Cool slightly.