Chicken and Fontina Empanadas

8 Empanadas
Cook Time
You can’t go wrong with the crispy crust and gooey cheese of these empanadas.


  • ¾ cup deli roasted chicken, coarsely chopped
  • 1½ cups Roth® Fontina, shredded
  • 1 cup spinach leaves, rinsed, dried, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ranch dressing
  • 8 cherry or grape tomatoes, sliced
  • Salt and pepper to taste
  • 1 box refrigerated pie crust (2 crusts), rolled


  1. Preheat oven to 400°F. and lightly grease cookie sheet or baking pan.
  2. In a 1-quart mixing bowl, combine chicken, Roth® Fontina, spinach, chili powder and ranch dressing; mix well.
  3. Add tomatoes and gently fold into mixture. Season with salt and pepper.
  4. Unroll both pie crusts, cut into quarters and place ⅛ of chicken mixture on one side of each triangle of dough.
  5. Fold crust over (to make a triangular piece) and pinch edges together to seal.
  6. Place on cookie sheet and cut a ½-inch slit in the top of each empanada to release steam; cook for 12-15 minutes or until golden brown.