and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Executive Chef Joseph Cozza from Twin River brings us an amazing dish just in time for the big football game. These Italian sausage empanadas are the perfect picky food to add to your pre-game menu. Be sure to make enough, because they will go fast! Check out the video and full recipe below. 

Sweet Italian Sausage Empanadas With Roasted Poblano Aioli

For the Empanadas:

- 1 pound sweet Italian sausage

- 3 ounces white onion, diced

- 2 ounces red pepper, seeded and diced

- 2 ounces jalapeño, seeded and diced

- 3 ounces American cheese, chopped

- Pinch kosher salt

- Pinch ground black pepper

- 10 empanada shells (find Goya or other brand in freezer section)

- 2 cups canola oil

For the Roasted Poblano Aioli:

- 5 ounces poblano peppers, seeded, diced and roasted

- 2 cups ranch dressing

- 1/4-ounce cilantro, chopped

To Make the Empanadas:

Cook sausage in a saute pan. Break pieces apart, trying to keep them small, as they fully cook.

Add in onion and peppers, and cook until they are translucent and starting to caramelize. Season with salt and pepper, and remove from heat when sausage is fully cooked.

Add in American cheese and mix thoroughly.

Take one empanada wrapper and put one tablespoon full of stuffing in the center. Lightly dredge the edge of the wrapper with water and fold over the wrapper. Seal the edges with a fork. Repeat until you use all of the sausage mix.

Heat the oil in a medium-size saucepan, large enough to leave enough room for shallow frying.

When oil is hot, slowly add empanadas and shallow fry until golden brown and crisp.

Drain with a slotted spoon and place on paper towels to dry.

To make the Roasted Poblano Aioli:

Combine ingredients with an immersion blender until fully incorporated.

Drizzle over empanadas before serving. You can also offer as a dipping sauce.

Serves: Three