These empanadas are super easy and delicious. I made a simple beef and cheese style since I had lots of 1-2 year olds eating them...but I am sure they would be great dressed up with a variety of fillings and dips. They were a hit with everyone and I'm looking forward to making them again.
Beef and Cheese Empanadas
1 large can of Pillsbury Ready to Bake Cresent Rolls
2 cups ground beef - browned (I also added one diced onion)
1 package taco seasoning (I used Lawry's)
1 cup shredded cheddar
1 egg, beaten
Once the ground beef is browned add the taco seasoning and cook as directed. Allow the filling to cool. Open crescent rolls and take two out - being careful not to separate them. Using a rolling pin, roll them out a little thinner. Cut about 3 circles (it will depend on the size of the circle) using a round cutter. (A large tin can would work well or even a wine glass would do the job.) Spoon about 1 tablespoon of beef into the center of the dough and add a large pinch of cheese. Carefully fold the circle over to make a half moon and crimp the edges with a fork. Repeat - one can should make about 15 empanadas. Using a small knife poke 3 small air vents in the top of each half moon and brush with a little egg. Bake for about 15 minutes at 350 degrees.