Recipe - Grape And Cheese Empanadas

1 One half cup Seedless grapes; halved
One half cup Chopped jicama
One half cup Shredded lowfat jack cheese
One half cup Chopped green onions
2 tablespoon Chopped Anaheim chilies
1 tablespoon Grated Parmesan cheese
1 One half teaspoon Chili powder
One half teaspoon Salt
12 Frozen dinner roll dough
(1oz each); thawed

Combine grapes, jicama, cheeses, green onions, chilies, chili powder and
salt; mix well. Flatten each dinner roll dough to 4 inches and fill with 3
tablespoons filling mixture. Dampen edges with water and seal well. Pierce
tops with fork to allow steam to escape. Bake at 350F. 15 to 20 minutes or
until golden brown. Makes 6 servings.

Nutritional Analysis Per Serving: 244 Cal., 9.3 g pro., 6.8 g fat (24% Cal.
from fat), 38 g carb., 9.2 mg chol., 2.8 g fiber and 587 mg sodium.

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service infokits; education packets
for children; etc.

From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grapes 1997 : Appetizers: Very Vine & Vegetarian

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998