Easy Crescent Roll Empanadas Recipes

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CRESCENT MOON EMPANADAS



Crescent Moon Empanadas image

For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles.

Provided by Betty Crocker Kitchens

Categories     Snack

Time 1h10m

Yield 34

Number Of Ingredients 11

1/2 lb ground beef round
2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)
1/4 cup water
1 cup shredded Mexican cheese blend (4 oz)
1/4 cup frozen corn (from 12-oz bag) thawed
1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, slightly beaten
3/4 cup sour cream
3/4 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles
  • Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.
  • Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.

Nutrition Facts : Calories 70, Carbohydrate 5 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 135 mg

EASY CRESCENT ROLL EMPANADAS



Easy Crescent Roll Empanadas image

These quick copycat empanadas are a great midweek dinner for a fun spin on taco night. Using ground beef, seasonings and other classic ingredients, this recipe makes a delicious addition to your meal plan.

Provided by Andrea Updyke

Categories     Main Dish

Time 25m

Number Of Ingredients 6

1 lb or less Ground beef
1 Onion (diced)
1 Packet Taco Seasoning
1 Can Rotel
2 Cans Crescent Rolls
1 Cup Cheddar Cheese

Steps:

  • Preheat oven to 375°F
  • Saute ground beef with one chopped onion and drain fat
  • Add taco seasoning
  • Add one can Rotel (drain off most of the juice)
  • Add cheddar cheese
  • Unroll crescent rolls (I used Pillsbury)
  • Spoon filling onto each triangle and roll up
  • Bake for 12-15 minutes or until golden brown
  • Top with Sour Cream, guacamole or your favorite toppings

Nutrition Facts : ServingSize 1 g, Calories 221 kcal, Carbohydrate 14 g, Protein 12 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 49 mg, Sodium 421 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 5 g

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