Easy Beef Empanadas

Ingredients

• 1 lb ground beef

• 1 (10 ounce) can crescent rolls
• 1 1/2 cups crushed tomatoes with garlic
• 2 eggs, boiled and sliced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 teaspoon cumin
• 2 eggs, beaten
• lime
• powdered sugar (optional)

Directions

1. 1

   Preheat oven to 350, or recommended temperature stated on your cresent roll package. Coat bottom of a baking pan with cooking spray.

2. 2

   In a medium skillet, heat oil and add the diced bell pepper. Cook until tender, then add the diced onion. Cook another 4-5 minutes. Remove from pan when done and set aside.

3. 3

   Season ground beef with salt, pepper, and cumin. Using the same skillet, brown the beef. When it's almost done, toss in the tomatos & bell pepper/onion mixture. Mix together and cook for another 3-4 minutes or until beef is done.

4. 4

   On a floured cutting board, roll out cresent roll dough. Take special care to make sure they do not seperate. Dip your fingers in a little flour and pinch all of the serrations closed. Roll out dough to desired thickness. lightly flour the top of the dough and cut out rounds from it using a biscuit cutter or open can dipped in flour.

5. 5

   Add beef mixture into the center of each round and top with a slice of egg. Fold the crust so the top and bottom edges meet. Crimp edges together using a fork dipped in flour. Coat the tops of the empanadas with an egg wash and place on baking sheet. Cook for 15 minutes or until golden.

6. 6

   For a peruvian touch, drizzle with lime juice and sprinkle with powdered sugar.