Valencian Savory Empanadas recipe

12 servings

2 tablespoons olive oil

1 medium onion, chopped

2 small tomatoes - peeled, seeded and chopped

4 ounces diced cooked ham

2 hard-cooked eggs, chopped

1 1/2 tablespoons chopped fresh parsley

salt and pepper to taste

1 (10 ounce) can refrigerated pizza crust dough

Heat the oil in a large skillet over medium-high heat.

Add the onions, and saute until tender.

Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through.

Remove from the heat, and mix in the eggs and parsley.

Allow to cool for at least 5 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle.

Cut into twelve 3 inch squares.

Place equal amounts of the filling into the centers of the squares.

Brush the edges lightly with water.

Fold in halves to form a triangle, pressing the edges to seal.

Place on a greased cookie sheet and prick with a fork.

Bake for 8 to 10 minutes in the preheated oven, until golden brown.

Let stand 5 minutes before serving.