Need a 'Panada?
Serving Size: 1 empanada (1/6th of recipe)
PointsPlus® value 5*
These portion-controlled beef pies are hearty, tasty, guilt-free and, oh yeah, HUGE! Prepare your face for a giant smile of satisfaction...
8 oz. raw extra-lean ground beef (4% fat or less)
1 cup finely chopped broccoli cole slaw
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1 tsp. chopped garlic
2 tbsp. tomato paste
1 tbsp. finely chopped cilantro
1/4 tsp. cumin
1/4 tsp. chili powder
1/4 tsp. salt
1/8 tsp. black pepper
1 package Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Optional toppings: salsa, fat-free sour cream
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, broccoli slaw, bell pepper, onion, and garlic. Cook and crumble for 6 - 8 minutes, until beef is fully cooked and veggies are slightly soft.
Transfer beef mixture to a large bowl. Add tomato paste, cilantro, cumin, chili powder, salt, and black pepper. Mix thoroughly.
Roll out dough into a large rectangle of even thickness. Cut sheet lengthwise into two even pieces. Cut each piece widthwise into thirds, leaving you with six rectangular pieces of dough. Thinly roll out each rectangle.
Arrange dough pieces with the shorter sides on the right and left. Evenly distribute beef mixture among the centers.
One piece of dough at a time, fold and stretch the lower left corner to meet the upper right corner. Press edges firmly to enclose the beef mixture. (Your empanadas will be super stuffed!) With a fork, press edges to crimp and seal. Carefully transfer to the baking sheet.
Bake until dough is golden brown, about 12 minutes. Enjoy!
MAKES 6 SERVINGS