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Tuna Empanadas

  • Prep 20 min
  • Total 60 min
  • Ingredients 7
  • Servings 8
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Ingredients

1
teaspoon olive oil
1
minced garlic
1
red pepper, chopped
1
cup canned tuna Spanish style
1/2
cup tomato puree
1/3
cup olives (optional)
1
package Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
217.7
% Daily Value
Total Fat
7.7g
12%
Saturated Fat
2.6g
13%
Cholesterol
7.1mg
2%
Sodium
716.8mg
30%
Total Carbohydrate
29.6g
10%
Dietary Fiber
1.6g
6%
Sugars
4.2g
Protein
8.3g
% Daily Value*:
Vitamin C
35.50%
36%
Calcium
3.50%
4%
Iron
11.80%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Whip the yolk of an egg and brush across the surface of the empanadas to give them a shine. You can also sprinkle on oregano.

Directions

  • 1 Add olive oil to a pan and sauté the garlic, and then add the red pepper and the tuna.
  • 2 Continue to cook and add the tomato puree and olives. Taste and add salt and pepper if necessary.
  • 3 Let cool for a few minutes.
  • 4 Open the package of Pillsbury Crescents and separate the pieces. Fill each piece with the tuna mixture and roll up. Place in a greased baking dish and bake at 350°F for 15 minutes are until the empanadas are cooked and golden brown.

My family loves empanadas. There are so many different ways to make them and an infinite number of fillings. I prefer to make empanadas in the oven instead of frying them; I also like using lean meat, vegetables or fish for the filling to keep the empanadas light. I invite you to try these tuna empanadas for your next meal.

Rate and Comment

Adriana Martin Adriana Martin
September 24, 2015

My family loves empanadas. There are so many different ways to make them and an infinite number of fillings. I prefer to make empanadas in the oven instead of frying them; I also like using lean meat, vegetables or fish for the filling to keep the empanadas light. I invite you to try these tuna empanadas for your next meal.