Spicy Crescent Roll Empanadas with Chorizo
Serving Size / Yield
- 2 Links Ground Chorizo
- 1/4 C. Onion, chopped
- 2 Russet Potatoes, cubed
- 1/8 tsp. oregano
- 1/8 tsp. red pepper flakes
- Salt, pepper to taste
- 1/2 C. Cheddar Cheese
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
In a pan, add chorizo and onion. Cook, stirring until chorizo breaks apart. Add cubed potatoes and salt to taste. Cover and leave cooking until potatoes are soft. Uncover and cook for 5-10 more minutes until liquid evaporates. Take pan off the stove and let cool. Then stir in cheddar cheese.
Pull apart the dough into a rectangle and add a spoonful of chorizo mix. Gently fold and seal together. Bake for 15-20 minutes or until golden brown.