Serve these warm with vanilla ice cream and caramel sauce for a great finale to a Mexican meal. Paired with steaming mugs of hot chocolate, these make a wonderful breakfast as well!

Ingredients:
2 packages Stouffer's harvest apples, cooked according to package directions, chilled
1 (8 oz.) package cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 teaspoon cinnamon, ground
1 (36 ct.) package frozen roll dough, defrosted according to package directions
1/4 cup milk
1/3 cup butter, melted

Directions:
Lightly grease 2 baking sheets. Preheat oven to 375 degrees.

Combine cream cheese, 1/4 cup sugar and vanilla extract in medium bowl; mix until smooth. Combine 1/2 cup sugar and cinnamon in small bowl.

Place dough for 1 roll on lightly floured surface; roll into 4-inch circle. Spoon about 1 tablespoon cream cheese mixture and 1 tablespoon escalloped apples onto lower half; brush edges with milk. Fold dough in half; crimp edges with fork. Repeat with remaining dough.

Brush each empanada with butter; sprinkle with cinnamon sugar. Place on prepared baking sheets. Set aside.

Bake for 15 minutes or until golden brown; serve warm.

Recipe makes 36 servings.

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