Turkey Empanadas with BBQ-Cranberry Sauce

Looking for post-Thanksgiving recipes? Ready-to-use pie crusts make it easy to put together these awesome Turkey Empanadas with BBQ-Cranberry Sauce.

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1-1/2 cups sliced onion s

1/4 cup water

2 cups shredded cooked turkey

2/3 cup KRAFT Original Barbecue Sauce , divided

1/2 cup chopped cooked sweet potatoes

1 pkg. (14.1 oz.) ready-to-use refrigerated pie crust s (2 crusts)

1 egg , beaten

1/2 cup cranberry sauce

1. Cook onions in large skillet sprayed with cooking spray on medium-high heat 5 min., stirring occasionally. Add water; cover. Simmer on medium heat 10 min. or until onions are caramelized and water is cooked off, stirring occasionally. Cool slightly.

2. Combine turkey, 1/2 cup barbecue sauce, potatoes and onions.

3. 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. 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. Place on parchment-covered baking sheet; bend each into crescent shape. Brush with remaining egg.

4. Bake 30 min. or until golden brown. Meanwhile, cook remaining barbecue sauce and cranberry sauce in saucepan until warmed.

5. Serve empanadas with sauce.

Turkey Empanadas with BBQ-Cranberry Sauce

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