Spicy Sausage Empanadas

  • 1 14oz. package Klement's Cooked JalapeƱo Sausage, chopped
  • 2 Tbsp. olive oil
  • 1 onion, diced
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 3/4 cup tomato sauce
  • 1/4 tsp. cumin
  • 1 Tbsp. garlic, minced
  • 1/2 tsp. oregano
  • 2 packages perforated crescent rolls
  • salt and pepper, to taste
  • sour cream, optional
  • salsa, optional
  • 1. Preheat oven to 350 degrees F. 
  • 2. In a skillet over medium heat, cook chopped jalapeno sausage. Add in garlic and simmer until garlic has cooked down. Combine onions, green pepper and red pepper and add to skillet. Cook about 5 minutes. Stir in tomato sauce, cumin, oregano, and salt and pepper. Lower the heat and simmer about 15 minutes.
  • 3. Pull crescent rolls into rectangles made up of two perforated triangles. Scoop a spoonful of your sausage and vegetable mixture onto one side. Fold the dough over the mixture and pinch the sides together. To secure the close, use a fork or twist the edges.
  • 4. Repeat this for the remaining empanadas as dough allows.
  • 5. In a small bowl, whisk egg and use a brush to put a thin layer of egg wash onto the dough of each empanada.
  • 6. Bake according to crescent packaging or until empanada dough is slightly browned. Serve warm with sour cream or salsa and enjoy!
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