Pastelon Empanadas

In 10-inch nonstick skillet, cook plantains over medium heat 5 to 7 minutes, turning once, until heated through. Transfer to cutting board and let cool, then finely chop. Clean out skillet.

In same skillet, cook beef, bell pepper and onion over medium-high heat 4 to 6 minutes, stirring frequently, until beef is cooked through. Drain.

Add tomato sauce, garlic powder, cumin and salt; reduce heat to low. Cook 3 minutes, stirring frequently, to combine flavors. Transfer to medium bowl; stir in chopped plantains and cheese; cover and refrigerate 15 minutes.

Heat oven to 400°F. Line 2 large cookie sheets with cooking parchment paper, or spray with cooking spray. Unroll 1 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 1 cookie sheet, spaced at least 1 inch apart. Repeat with second can of dough.

Spoon 2 tablespoons beef mixture 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.

Bake 9 to 12 minutes or until golden brown and hot in center (at least 165°F).