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Tuesday September 7, 2010. |
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Vegetarian Empanadas (Serves 6, 12 turnovers)
Ingredients:
1 (350g) can of Mexican-style pinto beans
3 cups cooked Dainty brown rice
1 cup grated Cheddar cheese
1/2 cup salsa
2 tablespoons raisins
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
3 cans refrigerated crescent roll dough
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Instructions:
Combine beans, rice, cheese, salsa, raisins, cinnamon and cumin. Separate crescent roll
dough along preforated lines into rectangles. Press and seal triangle perforations. Spoon
1/3 cup mixture on top of dough rectangles. Fold dough over mixture, roll edges; crimp
with fork to seal. Bake at 400F. on ungreased baking sheet 12 to 15 minutes or until
golden. Serve warm.
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