Crescent Moon Empanadas Recipes

EASY CRESCENT ROLL EMPANADAS

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

CHEESY CHICKEN EMPANADAS

Steps:

• In bowl, shred chicken with fork and mix in pepper, cheddar, and cream cheese. Mix well.
• If using crescents, unroll and seal together and. Flatten with a rolling pin.
• Using about a 3 1/2 inch circle cutter, cut out circles from the dough. Reroll and recut until all the dough has been used.
• If using biscuits, just flatten.
• Place about 1 tbsp of chicken mixture into center of each circle. Fold into a half moon shape and seal edges by pressing down all the way around with a fork. Apply a thin layer of butter or spray with butter flavored cooking spray on top of each empanada.
• Place on greased baking sheet and bake at 375 degrees for 8-10 minutes until golden.
• You may need to turn baking sheet halfway around halfway through baking time so all empanadas golden evenly.

EASY BEEF EMPANADAS

Steps:

• Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.
• In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.
• Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.
• On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.
• Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.
• For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.

CRESCENT MOON EMPANADAS

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.