Easy Empanadas (Meat Pockets)

Easy Empanadas (Meat Pockets)


(1 vote) 5 1

This is a very tasty snack, potluck food, or main dish. Crisp and flaky on the outside with a rich spicy filling, these are sure to please! They are quick and fun to make- you can even get the kids to help. Once you make these, you will see you can do all kinds of different fillings- just make sure there is not too much liquid in your filling. Try this particular version; you will love them!

Shared by
Gilbert, AZ

Time needed

15 min preparation + 12 min cooking

Serving Size / Yield

2-4 servings


  • 1 can of Pillsbury Reduced Fat Crescent Rolls
  • 2 tsp. oil (canola or olive)
  • 4 oz. precooked Jimmy Dean turkey sausage crumbles
  • 4 oz. Ore-Ida frozen diced potatoes
  • 1 med. onion, finely diced
  • 1 med. zucchini, finely diced
  • 1 tsp. garlic powder
  • 1 tsp. cumin powder
  • 1 Tbs. chili powder
  • salt and pepper
  • 1/3 C. green olives, finely sliced

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In non-stick skillet, heat oil and then cook the sausage and potatoes about five minutes, or until no longer frozen. With potato masher, smash down the potato cubes so that there are no large pieces. Add onion and zucchini, then cook about 7 minutes. Add spices and cook an additional few minutes. Stir in olives. Remove from heat. Preheat oven to 400 degrees. Open crescent rolls and separate into the 8 individual triangles. put a large spoonful of the filling on half of each triangle and fold over. Use a fork to crimp the edges shut. You will have 8 good sized triangles. Grate some black pepper on the top of each before putting into the oven. Bake on cookie sheet about 12 minutes. Serve with salsa, guacamole, or sour cream.

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