Breakfast Empanadas with Chipotle Cream


1 pound(s) hot pork sausage
1 package(s) (8-ounce) PHILADELPHIA Cream Cheese, cubed
1 can(s) (10-ounce) diced tomatoes and green chiles
1 teaspoon(s) cumin
3/4 teaspoon(s) salt
1/8 teaspoon(s) black pepper
1/8 teaspoon(s) garlic powder
1 can(s) jumbo refrigerated biscuits
1 egg, lightly beaten

Chipotle Cream:
4 ounce(s) (1/2 8-ounce package) PHILADELPHIA Cream Cheese
1/2 cup(s) sour cream
2 canned chipotle peppers in adobo sauce, minced
1/2 teaspoon(s) garlic salt


Preheat oven to 350 degrees F.

Spray a cookie sheet with vegetable oil cooking spray; set aside.

In a large skillet, over medium-high heat, cook sausage, crumbling into small pieces. Once cooked through, drain fat. Add cream cheese to sausage and stir until melted. Add tomatoes, cumin, salt, pepper, and garlic powder. Stir to combine.

Open can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands to make larger. Spoon a heaping tablespoon of sausage mixture onto center of each biscuit; fold biscuit in half and seal by pressing edges together. Place on prepared baking sheet and brush with beaten egg.

Bake 15 minutes. Remove from oven and allow to cool slightly before serving with Chipotle Cream.

Chipotle Cream: In a small saucepan, combine cream cheese, sour cream, chipotle peppers, and garlic salt. Cook over medium heat until cream cheese is melted and all ingredients are combined.

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