Description[]
Makes 8 servings. (12 turnovers)
Ingredients[]
- 1 15-ounce can Mexican-style pinto beans
- 3 cups cooked brown rice
- 1 cup (4 ounces) grated Cheddar Cheese
- 1/2 cup salsa
- 2 tablespoons Raisins
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 3 cans refrigerated crescent roll dough
- 3 cups hot cooked rice
- 1 teaspoon oregano
- 1 teaspoon prepared horseradish
- 1/4 teaspoon ground black pepper
- 1 pound peeled and deveined Shrimp
- 3 cups hot cooked rice
- grated Parmesan cheese (optional)
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
Directions[]
Combine beans, rice, Cheese, salsa, Raisins, cinnamon and cumin.
Separate crescent roll dough along perforated lines into rectangles. Press and seal triangle perforations. Spoon 1/3 cup mixture on top half of dough rectangles. Fold dough over mixture, roll edges; crimp with fork to seal. Bake at 400 degrees on ungreased baking sheet 12 to 15 minutes or until golden. Serve warm.