FIRE-ROASTED EMPANADAS 1 packet roasted sun-dried tomato with roasted garlic Caesar salad dressing mix 1 cup mayonnaise 1 cup milk 3 tablespoons olive oil 1 pound mushrooms, chopped 2 tablespoons sun-dried tomato and minced garlic 1 cup fire-roasted sun-dried tomatoes 1 package (15 ounces) refrigerated prepared pie dough (total 2 crusts) 1 cup shredded mozzarella cheese 1 cup mayonnaise 1 egg Mix Caesar dressing mix, mayonnaise and milk. Chill at least 2 hours.

In large skillet, over medium heat, warm olive oil and add chopped mushrooms. Sauté until the mushrooms have lost all their moisture, stirring occasionally. Add the sun-dried tomato garlic and the fire-roasted sun-dried tomatoes. Stir until thoroughly warmed; remove from heat. Spread on jelly-roll pan and cool. Mix in shredded mozzarella cheese.

Preheat oven to 350°F. Lightly grease baking sheet. Remove 1 pie crust from package of 2. Lightly flour a pastry surface and roll crust out to 14 to 15 inches. With doughnut cutter or a glass, cut out 24 rounds. Using half the mixture, place about 1 teaspoon of the mixture slightly to one side of center of each round; fold other sides of pastry over filling and press edges together to enclose filling. Place empanadas on baking sheet and crimp edges with fork. Brush tops with egg wash. Bake for 10 minutes. Cool on wire rack. Repeat with remaining ingredients.

Serve empanadas at room temperature arranged on platter around dip.

Makes about 48.

[Holiday Cooking & Entertaining, Woman's Day Specials]