Goat Cheese Empanadas

Using a 3-inch round cookie cutter, cut out 16 circles from two refrigerated rolled piecrusts. Divide 4 ounces fresh goat cheese among the circles. Lightly dot the edges of the dough with water, fold in half, and press with a fork to seal. Bake on a rimmed baking sheet at 375° F until golden, approximately 20-25 minutes. Serve with 1 cup store-brought corn salsa.

*recipe courtesy of Real Simple magazine, August 2010

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