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1 package (15 ounces) refrigerated pie crust rounds1 can (8 ounces) crushed pineapple, drained1/2 cup raisins1 cup (4 ounces) Wisconsin Monterey jack cheese, shredded1/2 cup chopped toasted walnuts1/4 teaspoon cinnamonWisconsin mascarpone cheeseHoney
Unfold both pie crust rounds on baking sheet. Combine pineapple, raisins, Monterey jack , walnuts and cinnamon; mix lightly. Spoon half of mixture onto half of one pie crust round within 1/2 inch of edge. Fold pastry over filling, sealing along edge. Empanada will now be shaped like a half-circle. Repeat with second pie crust round and remaining filling. Cut three small slits in top of each half-circle. Bake at 400°F for 20 to 25 minutes, or until pastry is golden brown. To serve, cut each empanada into 6 wedges. Serve topped with mascarpone drizzled with honey, if desired.
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