Quick Taco Empanadas

Ingredients:

8 Pillsbury Grands! Biscuits Flaky Layers
1 c. taco meat from the Turkey Taco recipe
1/4 c. reduced fat shredded cheddar cheese

Preheat oven to 350 degrees. Lay 1 of the 8 biscuits out on a flat surface. using a rolling pin, roll the biscuit out until it's 1/4 inch thin. Place 2 Tbs. of the taco filling in the middle of the biscuit and top with 1 tsp. of shredded cheese. Fold one side over, and pinch the edges together with a fork. Repeat for the remaining biscuits. Place the biscuits on a non stick baking sheet. Bake for 13-15 minutes in the oven until golden brown. Let cool slightly on a wire rack before serving. (Makes 8 servings, 6 WW points per serving.)