Mini Turkey Empanadas

Ingredients

• 1 pound ground turkey
• 1 cup chopped onion
• ½ cup chopped green bell pepper
• 1 clove garlic, minced
• 1 (16 ounce) can tomatoes, drained and crushed
• 1 tablespoon chopped parsley
• 1 teaspoon dried cilantro
• 1 teaspoon cumin
• ½ teaspoon dried oregano leaves
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 (15 ounce) packages refrigerated pie crusts (4 crus
• Shredded Fiesta blend cheese
• In large nonstick skillet over medium-high heat, cook and stir turkey, onion, green pepper, and garlic for 5 to 6 minutes or until turkey is no longer pink and vegetables are tender.
• Using a 3-inch round biscuit cutter, cut 12 rounds from each pie crust for a total of 48.
• Spoon a heaping teaspoon of filling in the center of each round, top with shredded cheese. Fold each pastry in half and pinch edges together to seal.