Vegetarian Empanadas Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
15 ounce: Beans, pinto, Mexican style
2 tbsp: Raisins,
3 cup: Rice, brown, cooked
1/2 tsp: Cinnamon, ground
1 cup: Cheese, Cheddar, grated
1/2 tsp: Cumin, ground
1/2 cup: Salsa,
3 can: 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 1/3 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: Everythings Better with Rice, USA Rice Council pamphlet
Typos by Nancy Coleman
From: Nancy Coleman Date: 09-27-94
Source from luhu.jp
Separate crescent roll dough along perforated lines into rectangles.
Press and seal triangle perforations. Spoon 1/3 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: Everythings Better with Rice, USA Rice Council pamphlet
Typos by Nancy Coleman
From: Nancy Coleman Date: 09-27-94
Source from luhu.jp