Vegetarian empanadas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Beans, pinto (Mexican style) |
| 3 | cups | Rice, brown; cooked |
| 1 | cup | Cheese, Cheddar; grated |
| ½ | cup | Salsa |
| 2 | tablespoons | Raisins |
| ½ | teaspoon | Cinnamon, ground |
| ½ | teaspoon | Cumin, ground |
| 3 | cans | Crescent roll dough, refrig. |
Directions
Combine beans, rice, cheese, salsa, raisins, cinnamon and cumin.
Separate crescent roll dough along perforated lines into rectangles.
Press and seal triangle perforations. Spoon ⅓ cup mixture on top half of dough rectangles. Fold dough over mixture, roll edges; crimp with fork to seal. Bake at 400 degrees on ungreased baking sheet 12 to 15 minutes or until golden. Serve warm.
SOURCE: Everything's Better with Rice, USA Rice Council pamphlet Typos by Nancy Coleman
From: Nancy Coleman Date: 09-27-94