- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Servings: 8
- Course: Dessert
Reynolds Kitchens Tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 egg
- 1 tablespoon water
- 1 package (15 oz.) refrigerated pie crusts
- 1 cup mini marshmallows
- 1/2 chocolate chips
- 2 tablespoons cinnamon sugar
PREHEAT the oven to 350°. Line a 18x13x1-inch baking pan with Reynolds® Parchment Paper.
WHISK together egg and 1 tablespoon of water to make an egg wash.
CUT 10, 4-inch circular disks out of the pre-packaged pie dough
PLACE marshmallows and chocolate chips onto one side of each dough disk. Brush the inner edges with egg wash, and then fold the dough over into half moon shape. Crimp and flute edges together to seal. Repeat with remaining dough.
TRANSFER to parchment lined pan. Brush each empanada with egg wash and sprinkle with cinnamon sugar.
BAKE for 20 to 25 minutes or until crust is golden.
COOL on a wire rack for 5 to 10 minutes before serving.
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