From the soon to be released Breakfast--a self help book. . .
1 pkg. refrigerated buttermilk biscuits
Chipotle Pepper Sauce (see accompanying recipe!)
|Directions: Remove one biscuit from whacker container. On a smooth surface, press into a 3 to 4 inch diameter circle. Place a small amount of the chipotle pepper sauce on the bottom half. (Do not go to the edge, as you will need someplace to seal the empanada.) Add the ingredients of choice (sausage, pepperoni, onions, cheese, or whatever!) on top of the chipotle sauce. Bring the top half of the biscuit over the filling and press to seal all the way around. (Should resemble a thickened semi-circle.) Place in 350 degree oil and brown on one side. Turn and brown the remaining side. Drain on paper toweling and place on plate. Add chipotle sauce on top and watch them disappear!|