Ingredients

1 Unit 5" Whole Grain Rich Proof & Bake Sheeted Pizza Dough - 2.5 Oz
1 1/2 oz Cooked Chicken, Shredded Or Diced
1/2 oz Shredded Cheddar Cheese
2 tbsp. Ranch Dressing
1/4 C Cooked Broccoli, Chopped

Chef Notes

EACH EMPANADA PROVIDES 2 OZ. EQ. BREAD, 2 OZ. EQ. M/MA, & 1/4 C. VEGETABLE SERVING FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
 Prior to Use: Store product frozen at 0° F to–10° F until ready to pan.
2
 Remove frozen dough pieces from the case and place on parchment lined sheet pans sprayed with oil about 2 -3 inches apart. Cover the pan of frozen dough with a sheet of plastic sprayed with pan release oil.
3
 Place the covered pan of dough on a rack andplace in the cooler overnight to thaw. The next morning, place the covered pans of dough at room temperature for 25-30 min. to warm and just begin to rise.
4
 The dough should be almost double in thickness.
5
 Combine 1 ½ oz. shredded or diced cooked chicken , ½ oz. shredded cheddar cheese, 2 Tbsp. Ranch dressing and ¼ c. cooked chopped broccoli and place in the center of the proofed dough round.
6
 Spray or brush the edges the dough round with water then fold the dough over the filling and crimp the edges with a fork. Brush the top of the empanada with milk and sprinkle with herb seasonings.
7
 Vent the top of the empanada with 2 or 3 small slits in the dough. Bake for 12-15 min. at 325°F in a convection oven until the center of the filling reaches 165°F.
8
 Hold at 145°F. Serve warm for lunch or a la carte.
1 Empanada