You might be thinking, how do I cut out calories when I’m starting with fluffy crescent rolls as my base? The options are pretty easy here, and you’ll find, mighty delicious. Fill your classic Mexican-inspired dinner recipe with ground beef (or ground turkey) and layer further with crisp, crunchy veggies for a savory dinner that satisfies.
Ingredients
- 1lb of lean ground beef (at least 80%)
- 1/2 red onion
- salt and pepper to taste
- 1 tbsp. of ground cumin
- 1 tbsp. of chili powder
- 1 can of tomato sauce
- 1 can of refrigerated crescent dinner rolls
- 1 egg
- Assorted veggies of choice, cleaned and chopped
Directions
- Spray 10 in skillet with cooking spray then place on the stove at medium-high heat
- Add ground beef, onion, salt and pepper into the skillet
- Cook until beef is browned then drain excess liquid
- Reduce heat to low and stir in cumin, chili powder and tomato sauce
- Cook for 5-6 minutes
- Unroll dough into 1 large rectangle
- Press edges to seal
- Using a 4 inch round cutter, cut out 8 rounds of dough
- Place 2 tbsp. of beef filling onto each dough round
- Separate egg
- Beat egg yolk and egg whites in two separate bowls
- Using a pastry brush or your fingers, brush beaten egg whites on the edge of dough rounds
- Fold dough to cover beef filling and press edges together
- Lightly brush tops of empanadas with beaten egg yolk
- Bake for 10-12 minutes or until golden brown
- Garnish with favorite veggies
- Serve warm and enjoy!
