1 medium red, yellow, or green sweet pepper, chopped
2 cloves garlic, minced
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
¼ cup frozen whole-kernel corn
1 teaspoon finely chopped chipotle pepper in adobo sauce (see Tip)
½ teaspoon ground cumin
⅛ teaspoon salt
½ cup shredded Monterey Jack cheese (2 ounces)
Preheat oven to 375°F. Lightly grease a baking sheet or line with parchment paper. Sprinkle baking sheet with cornmeal; set aside. On a lightly floured surface, let thawed bread dough stand, covered, while preparing filling.
For filling, in a large skillet cook pork, onion, sweet pepper, and garlic over medium heat until meat is browned, stirring to break up meat as it cooks. Drain off fat. Stir in tomatoes, corn, chipotle pepper, cumin, and salt until well combined. Remove from heat. Stir in cheese. Set aside.
Divide bread dough into 12 equal portions. On the lightly floured surface, roll each dough portion into a 5-inch circle. Divide filling evenly among dough rounds, spooning filling onto center of dough rounds. Brush edge of each dough round lightly with water; fold dough round in half, pinching edge to seal. If desired, press edges with tines of a fork. Place filled empanadas on the prepared baking sheet. Prick tops with tines of a fork.
Bake for 20 to 25 minutes or until empanadas are golden brown and heated through. Place two empanadas on each of six serving plates.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.