PILLSBURY BISCUIT EMPANADAS RECIPES

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EASY BEEF EMPANADAS RECIPE - PILLSBURY.COM



Easy Beef Empanadas Recipe - Pillsbury.com image

Trade the tortilla for crescent dough in this creative twist on the cheesy, Mexican classic.

Provided by Paula Jones

Total Time 35 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

1 lb lean (at least 80%) ground beef
1/2 small red onion, finely chopped
Salt and pepper to taste
1 tablespoon ground cumin
1 tablespoon chili powder
1 can (8 oz) tomato sauce
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 egg white, beaten
1 egg yolk, beaten

Steps:

  • Into 10-inch skillet, place ground beef, onion, salt and pepper. Cook over medium-high heat until beef is browned; drain. Stir in cumin, chili powder and tomato sauce. Reduce heat to low; cook 5 minutes longer.
  • Heat oven to 400°F. Place silicone baking mat on cookie sheet with sides.
  • On baking mat, unroll dough into 1 large rectangle; press perforations and edges to seal. Using 4-inch round cutter, cut out 8 dough rounds.
  • To make each empanada, place about 2 tablespoons beef mixture onto center of each dough round. Using pastry brush (or fingers), gently brush edge of each round with beaten egg white. Fold dough round in half to cover filling; press edge together to seal. (To make decorative edge, fold dough over itself so that it forms a rope look.) Lightly brush tops of empanadas with beaten egg yolk.
  • Bake 10 to 12 minute or until golden brown. Serve warm.

Nutrition Facts : Calories 220 , CarbohydrateContent 15 g, CholesterolContent 60 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 13 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 500 mg, SugarContent 5 g, TransFatContent 0 g

BUFFALO CHICKEN POCKETS RECIPE: HOW TO MAKE IT



Buffalo Chicken Pockets Recipe: How to Make It image

Here’s my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. —Maria Regakis, Saugus, Massachusetts

Provided by Taste of Home

Categories     Appetizers

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 5

3/4 pound ground chicken
1/3 cup Buffalo wing sauce
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese
Blue cheese salad dressing, optional

Steps:

  • Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing.
    Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 258 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 987mg sodium, CarbohydrateContent 25g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 12g protein.

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EASY BEEF EMPANADAS RECIPE - PILLSBURY.COM
Trade the tortilla for crescent dough in this creative twist on the cheesy, Mexican classic.
From pillsbury.com
Reviews 2.5
Total Time 35 minutes
Cuisine Mexican
Calories 220 per serving
  • Bake 10 to 12 minute or until golden brown. Serve warm.
See details


BUFFALO CHICKEN POCKETS RECIPE: HOW TO MAKE IT
Here’s my idea of pub food made easy: biscuits flavored with Buffalo wing sauce and blue cheese. They're my Friday night favorite. —Maria Regakis, Saugus, Massachusetts
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Appetizers
Calories 258 calories per serving
  • Preheat oven to 375°. In a large skillet, cook chicken over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain. Remove from heat; stir in wing sauce., On a lightly floured surface, roll each biscuit into a 6-in. circle and top each with 1/4 cup chicken mixture and 2 tablespoons cheese. Fold dough over filling; pinch edge to seal., Transfer to an ungreased baking sheet. Bake until golden brown, 12-14 minutes. If desired, serve with blue cheese dressing.
    Freeze option: Freeze cooled pockets in a freezer container. To use, reheat pockets on an ungreased baking sheet in a preheated 375° oven until heated through.
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