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

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