Turkey Empanadas with BBQ-Cranberry Sauce

Ingredients

• 0.7 cup original barbecue sauce divided kraft
• 1  eggs beaten
• 1.5 cups onions sliced
• 14.1 oz ready-to-use pie crusts refrigerated (2 crusts)
• 0.5 cup sweet potatoes cooked chopped
• 2 cups turkey shredded cooked
• 0.3 cup water 
• 0.5 cup cranberry sauce 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Heat oven to 375F.
2. Cook onions in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally.
3. Add water; cover. Simmer on medium heat 10 min. or until onions are caramelized and water is cooked off, stirring occasionally. Cool slightly.
4. Combine turkey, 1/2 cup barbecue sauce, potatoes and onions.
5. Roll each pie crust on lightly floured surface to 13-inch round; cut into 4 wedges. Spoon about 1/3 cup turkey mixture onto center of each wedge.
6. Brush rounded edge with egg. Bring point of each dough wedge over filling to rounded edge; gently press top to remove excess air. Crimp edges to seal, completely enclosing filling.
7. Place on parchment-covered baking sheet; bend each into crescent shape.
8. Brush with remaining egg.
9. Bake 30 min. or until golden brown. Meanwhile, cook remaining barbecue sauce and cranberry sauce in saucepan until warmed.
10. Serve empanadas with sauce.