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Crescent Empanada Braid With Fresh Tomato Salsa Recipe
|Seeded and finely chopped tomatoes||1⁄2 Cup (8 tbs)|
|Finely chopped red onion||1⁄4 Cup (4 tbs)|
|Finely chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Green onion||1 , finely chopped|
|Finely chopped fresh cilantro/Parsley||1 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Crushed red pepper flakes||To Taste|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Boneless beef sirloin||1⁄2 Pound, cut into 1/2 inch cubes|
|Crushed red pepper flakes||1⁄4 Teaspoon|
|Chopped pimiento stuffed green olives||1⁄4 Cup (4 tbs), drained|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Egg||1 , hard cooked, chopped|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Canned refrigerated quick crescent dinner rolls||8 Ounce (1 Can)|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 2171 Calories from Fat 1216
% Daily Value*
Total Fat 136 g208.8%
Saturated Fat 43.7 g218.5%
Trans Fat 0 g
Cholesterol 629.6 mg
Sodium 5244.6 mg218.5%
Total Carbohydrates 152 g50.5%
Dietary Fiber 11.5 g45.8%
Sugars 47.8 g
Protein 102 g204.8%
Vitamin A 198.3% Vitamin C 234.3%
Calcium 98.8% Iron 65.8%
*Based on a 2000 Calorie diet
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.