Mexican Pizza Empanadas

• 1 tablespoon canola oil
• 3/4 pound lean ground beef
• 3 tablespoons taco seasoning (from a 1.25-ounce packet)
• 1 small onion, peeled and cut into 1/4-inch dice
• 1 plum tomato, cut into 1/4-inch dice, with seeds
• 1/2 cup jarred salsa, mild or medium
• 11/2 pounds pizza dough, or frozen pizza dough, defrosted
• all-purpose flour, for dusting
• extra-virgin olive oil
• bottled taco sauce

1 Preheat oven to 375°F. Line a cookie sheet with parchment paper. Set aside. 2 In a medium skillet, heat the canola oil over medium heat. Add the beef and cook the meat until it is no longer pink, breaking up the chunks with a wooden spoon or the tip of a silicone spatula. Add the taco seasoning and sauté for 3–4 minutes. 3 Transfer the meat to a medium bowl. Add the onion, tomato, and salsa. Mix well. 4 Using your fingertips, flatten the dough. Divide into 8 equal pieces. 5 Dust your work surface with flour. Using a rolling pin, roll out each piece into an oval shape. Place 1/4-cup meat filling toward the bottom of the oval but leave room at the edge. Top the meat with 1/2 teaspoon parve sour cream. With a wet finger or pastry brush, moisten the bottom edge of the dough.  Bring the top half over the bottom, enclosing the meat. 6 Using the tines of a fork dipped in flour, press down all around the edges to seal the empanada. Place on prepared sheet. Repeat with remaining dough, meat, and non-dairy sour cream. 7 Bake for 20 minutes. Brush with olive oil for sheen. Serve with taco sauce.