Crescent Empanada Braid With Fresh Tomato Salsa Recipe
Ingredients
| 1/2 cup seeded, finely chopped tomato | ||
| Red onion | 1/4 Cup (16 tbs), finley chopped | |
| Green bell pepper | 1/4 Cup (16 tbs), finley chopped | |
| Green onion | 1 , finely chopped | |
| Cilantro | 1 Tablespoon, finely chopped | |
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| Red pepper | 10 Gram, crushed | |
| BRAID | ||
| Onions | 3/4 Cup (16 tbs), chopped | |
| Green bell pepper | 1/2 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| 1/2 lb. boneless beef sirloin, cut into 1/2-inch cubes | ||
| Paprika | 1 Teaspoon | |
| 1/2 teaspoon salt, if desired | ||
| Red pepper flakes | 1/4 Teaspoon, crushed | |
| 1/4 cup chopped pimiento- stuffed green olives, drained | ||
| 1/4 cup chopped green onions | ||
| Raisins | 2 Tablespoon | |
| 1 egg, hard-cooked, chopped | ||
| Shredded monterey jack cheese | 4 Ounce | |
| 8-oz. can Refrigerated Quick Crescent Dinner Rolls | ||
| Egg | 1 , beaten | |
| Salt | To Taste | |
Directions
In small bowl, combine all salsa ingredients; blend well.
Cover; refrigerate 1 hour to blend flavors.
In large skillet over medium heat, cook 3/4 cup onions and 1/2 cup green pepper in margarine until onions just begin to brown, about 8 minutes.
Add beef, paprika, salt and 1/8 teaspoon red pepper flakes.
Cook until beef is browned, about 8 to 10 minutes, stirring constantly.
Remove from heat.
Stir in olives, 1/4 cup green onions, raisins and hard-cooked egg.
Cool 10 minutes.
Stir in cheese.
Heat oven to 350°F.
Lightly grease large cookie sheet.
On greased cookie sheet, unroll dough into 2 long rectangles.
Overlap long sides; firmly press perforations and edges to seal.
Roll or press out to form 14x8-inch rectangle.
Spread beef mixture in 3 1/2-inch strip lengthwise down center of dough to within 1/2 inch of each end.
Make cuts 1 inch apart on each side of rectangle to within 1/2 inch of filling.
To give braided appearance, fold strips of dough at an angle halfway across filling with ends of strips slightly overlapping, alternating from side to side.
Brush with beaten egg.
Bake at 350°F. for 20 to 25 minutes or until deep golden brown.
Cool 5 minutes; remove from cookie sheet.
Cut into slices.
Serve warm with salsa.
Cover; refrigerate 1 hour to blend flavors.
In large skillet over medium heat, cook 3/4 cup onions and 1/2 cup green pepper in margarine until onions just begin to brown, about 8 minutes.
Add beef, paprika, salt and 1/8 teaspoon red pepper flakes.
Cook until beef is browned, about 8 to 10 minutes, stirring constantly.
Remove from heat.
Stir in olives, 1/4 cup green onions, raisins and hard-cooked egg.
Cool 10 minutes.
Stir in cheese.
Heat oven to 350°F.
Lightly grease large cookie sheet.
On greased cookie sheet, unroll dough into 2 long rectangles.
Overlap long sides; firmly press perforations and edges to seal.
Roll or press out to form 14x8-inch rectangle.
Spread beef mixture in 3 1/2-inch strip lengthwise down center of dough to within 1/2 inch of each end.
Make cuts 1 inch apart on each side of rectangle to within 1/2 inch of filling.
To give braided appearance, fold strips of dough at an angle halfway across filling with ends of strips slightly overlapping, alternating from side to side.
Brush with beaten egg.
Bake at 350°F. for 20 to 25 minutes or until deep golden brown.
Cool 5 minutes; remove from cookie sheet.
Cut into slices.
Serve warm with salsa.
Chef
