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Steps
1
Heat oven to 400°F. Line two large cookie sheets with cooking parchment paper or spray with cooking spray.
2
In 10-inch skillet, cook beef, onion, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Return beef mixture to skillet; reduce heat to low. Stir in chili powder, cumin and tomato sauce; cook 4 to 5 minutes, stirring frequently, until heated through. Remove from heat; cool slightly, about 5 minutes.
3
Unroll one can of dough, and separate into 4 rectangles; firmly press perforations to seal. Cut each rectangle in half to form 8 total squares; place on one cookie sheet, spaced at least 1 inch apart.
4
Spoon 2 tablespoons beef filling in center of each square. Carefully fold dough over filling to form a triangle; firmly press edges with fork to seal. Brush tops of triangles with beaten egg. Repeat with second can of dough and remaining beef mixture.
5
Bake 9 to 12 minutes (in batches, if needed) or until golden brown. Cool 5 minutes before serving.
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For best results, allow beef mixture to cool slightly before spooning onto crescent dough.
The egg wash on top of the empanadas gives them a picture-perfect, glossy finish.
Serve empanadas with salsa, sour cream or guacamole on the side.
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