1. Preheat oven to 425°F Coat a large baking sheet with cooking spray. 2. In a large bowl, combine the roast beef, cheeses, salsa, peppers, and cumin. Mix well. 3. Roll each pie crust into a 12 inch circle. Divide beef into four equal portions on top of one crust, placing a mound onto each of four quadrants. Top with second crust and use a pizza slicer to cut into four equal wedges. Pinch the edges together to seal and place on the prepared baking sheet. Use a fork to crimp the edges of the pastry. Make a couple small slits in the top of each pastry. 4. Bake for 15 minutes, until the crust is golden brown. Serve empanadas with sour cream and shredded lettuce if desired. ---------------------------------------------------------------------------
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