Description
Empanadas, which come from the Spanish word for "bread," are baked or fried turnovers made from bread, pastry, phyllo or even pizza dough. Here we prepare these make-ahead Latino favorites with flaky, defrosted frozen crescent rolls, but feel free to substitute your own favorite savory dough.

Ingredients

• 2 tablespoons vegetable oil
  
• 1 cup diced Oso Sweet onions
  
• 1 diced red bell pepper
  
• 1 teaspoon hot red pepper flakes (optional)
  
• 1 1/2 cups frozen corn kernels
  
• 2 teaspoons oregano
  
• 3 cups (1 pound) diced cooked chicken
  
• 6 ounces shredded Monterey Jack cheese
  
• Kosher salt and black pepper to taste
  
• 2 14-ounce packages frozen crescent rolls, defrosted
  
• 1 egg, lightly beaten with 1 tablespoon water

Preparation
In large skillet, heat oil and lightly brown onions. Add pepper, pepper flakes, corn and oregano and cook 5 minutes over moderate heat or until liquid has mostly cooked away. Remove from heat; stir in chicken and cheese, season to taste and chill.

Unroll crescent dough into two perforated squares; Place one square over second. Roll out with a little flour to form a single, large rectangular sheet. Cut out four circles about 5 inches in diameter; repeat with remaining package of rolls. Refrigerate circles on waxed paper until firm, about 30 minutes.

Spoon 1/4 cup filling into center of each circle, leaving 1-inch border. Brush edges with egg mixture. Fold over to seal, stretching dough slightly. Press edges together while pushing out any air pockets; seal by crimping with tines of a fork.

Brush top with egg wash and prick with fork. Arrange empanadas on buttered and floured baking pan. Refrigerate until ready to bake, up to two days ahead of time. Preheat oven to 400°F. Bake 25 to 30 minutes or until puffy and brown and filling is bubbling hot.

Tip: Use rotisserie-roasted chicken.

Nutrition
no information available

Serves
Makes: 8 large empanadas

Variations
no information available