Goat Cheese Empanadas Using a 3-in round cookie cutter, cut out 16 circles from 2 refrigerated rolled piecrusts. Divide 4 oz. of fresh goat cheese among the circles, dot the edges of the dough with water, fold in half, and press with a fork to seal.
Bake at 375F until golden, 20-25 minutes. Serve with corn salsa.
(I made these with my mom when she was in town for Thanksgiving -- crafty, and easy, if you buy the piecrusts.)