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Taco Empanadas

Name: Taco Empanadas
Ingredients: 1/2 pound 93% ground turkey; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon chili powder; 1/4 teaspoon paprika; 1/4 teaspoon oregano; 1/4 small onion, minced; 1 tablespoon bell pepper, minced; 2 tablespoons water; 2 ounces canned tomato sauce (1/4 can); 5 tbsp part-skim shredded Mexican cheese blend; 1 cup (5 oz) unbleached all purpose or whole wheat flour; 1 1/2 teaspoons baking powder (make sure it’s not expired or it won’t rise); 3/4 teaspoon kosher salt (use less if using table salt); 1 cup non-fat Greek yogurt (use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky); 1 whole egg, beaten; 1/2 pound 93% ground turkey 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon chili powder 1/4 teaspoon paprika 1/4 teaspoon oregano 1/4 small onion, minced 1 tablespoon bell pepper, minced 2 tablespoons water 2 ounces canned tomato sauce (1/4 can) 5 tbsp part-skim shredded Mexican cheese blend Dough: 1 cup (5 oz) unbleached all purpose or whole wheat flour 1 1/2 teaspoons baking powder (make sure it’s not expired or it won’t rise) 3/4 teaspoon kosher salt (use less if using table salt) 1 cup non-fat Greek yogurt (use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky) 1 whole egg, beaten

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1/2 pound 93% ground turkey
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon oregano
1/4 small onion, minced
1 tablespoon bell pepper, minced
2 tablespoons water
2 ounces canned tomato sauce (1/4 can)
5 tbsp part-skim shredded Mexican cheese blend
1 cup (5 oz) unbleached all purpose or whole wheat flour
1 1/2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
3/4 teaspoon kosher salt (use less if using table salt)
1 cup non-fat Greek yogurt (use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky)
1 whole egg, beaten
1/2 pound 93% ground turkey 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon chili powder 1/4 teaspoon paprika 1/4 teaspoon oregano 1/4 small onion, minced 1 tablespoon bell pepper, minced 2 tablespoons water 2 ounces canned tomato sauce (1/4 can) 5 tbsp part-skim shredded Mexican cheese blend Dough: 1 cup (5 oz) unbleached all purpose or whole wheat flour 1 1/2 teaspoons baking powder (make sure it’s not expired or it won’t rise) 3/4 teaspoon kosher salt (use less if using table salt) 1 cup non-fat Greek yogurt (use Stonyfield or Fage, not regular yogurt, not Chobani, it will be too sticky) 1 whole egg, beaten