Fresh N Ready Whole Grain Rich Individual Oven Rising Sheeted Pizza Dough
1 J.t.m. Plantborn Pasta Sauce Crumble, Drained
1 tbsp. Garlic Powder
1 tsp. Oregano
12 oz Frozen Spinach, Thawed
2 C Mozzarella Cheese, Shredded


One day prior, place bags of pasta sauce crumbles on sheet pans and allow to thaw in the refrigerator overnight. Place frozen spinach in a perforated full pan on top of a non-perforated pan and allow to thaw and drain in the refrigerator overnight.
Two hours prior to preparing, remove sheeted dough from freezer. Equally space dough sheets in a single layer on a lined full sheet pan. Cover dough with a piece of parchment paper and allow dough to thaw at room temperature. Each sheet pan will fit 8 dough sheets.
In a large mixing bowl, combine pasta sauce crumbles, garlic powder, oregano, onion powder, spinach, and mozzarella cheese (optional). With a rubber spatula, toss ingredients together until well incorporated.
Gently stretch each dough sheet by pulling the edges away from the center. This step can be done by picking up and holding the dough sheet, then gently pull it while rotating to ensure it remains in a circular form.
Using a #6 scoop (¾ cups), place one scoop of filling in the center of each dough sheet. Gently fold the dough over the filling and press together to enclose. Using a fork, gently press the edges of the closed dough to create a textured appearance and ensure the dough does not open while baking.
Preheat the oven to 400°F. Place full sheet pans of empanadas in the oven for approximately 20 minutes, or until the internal temperature reaches 165°F and the dough is golden brown. Be careful not to over cook by rotating your pans halfway through.
Serve one empanada. Can be accompanied with marinara sauce.
1 EmPLANTada