Easy Buffalo Chicken Biscuit Empanadas

Hey people, I found a way to make some quick, cheesy, easy empanadas!

I am looking in the fridge and I am like, should I freeze my leftover slow cooker buffalo chicken?

Then I see 3 cans of Pillsbury biscuits and I said, self, YES, self, use them biscuits up!

Talking about simple. I just flattened out the biscuits with my hands.

Place cheese on the bottom then top with the buffalo chicken.

Fold the other end over, press with finger tips to seal, then crimp edges with a fork.

Bake at 375 for 10 minutes, remove from oven, baste with butter and bake another 3-5 minutes to brown the top.

Now eat up people! Note, you could add crumbled blue cheese inside, but Big Goo doesn't like blue cheese, so I omitted it.

But the more cheese the better!

Enjoy

Buffalo Chicken Biscuit Empanadas

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 empanadas

Ingredients:

1 can Pillsbury Grand Biscuits
2 cups of shredded buffalo chicken
4 slices cheddar cheese
4 slices provolone cheese
4 slices co/jack cheese
2 tablespoons butter, melted

Directions:

Preheat oven to 375 degrees.

Take 1 biscuit at a time and flatten out with your hands to a round circle. Slice cheese in half.

On half of biscuit place a half slice of each cheese, top with about 2 tablespoons of buffalo chicken.

Fold the other half of biscuit over the dough and pressing down edges with the tip of your fingers to seal.

Use a fork to crimp the edges. Repeat until all 8 biscuits are complete.

Place biscuits in the oven and bake at 375 degrees for 10 minutes, remove from oven, baste with melted butter and bake 3-5 more minutes until the top is golden brown, enjoy!