Directions

1. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 3 minutes. Add garlic and cook 1 minute. Stir in 1 cup Sauce and cook, stirring occasionally, 2 minutes or until thickened. Add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Stir in parsley. Cool, then stir in mozzarella.
2. Lightly roll empanada discos to 5 inches. Into centers of discos, evenly spoon shrimp mixture. Brush edges of discos with water, then fold discos in half over filling, crimping edges to seal.
3. On two cookie sheets, arrange empanadas. Brush tops with egg, then evenly sprinkle with Parmesan cheese. Bake 20 minutes or until golden. Serve empanadas with remaining Sauce, heated.
4. Preheat oven to 425°.