Green Chile Mini Empanadas

Crescent rolls cut down on the prep time of these cream cheese-stuffed empanadas, but not the flavor!


  • 1 package (8 oz.) crescent-style dinner rolls
  • 2 cans (4 oz.) diced green chiles
  • 1 1⁄3 cups bread crumbs
  • 1 jar salsa
  • 2 packages (8 oz. each) cream cheese, softened and cut in half
  • 1⁄3 cup milk
  • 1 large egg
  • 1 package (1.25 oz.) taco seasoning mix


  • Preheat oven to 400°F. Grease baking sheet.
  • Separate dough into four 3x6-inch rectangles on cutting board; press seams closed.
  • Spread half block cream cheese onto each rectangle; top each rectangle with a half can of chiles.
  • Fold rectangles in half lengthwise; cut each into eight pieces.
  • Combine milk and egg in small bowl.
  • Combine breadcrumbs and seasoning mix in a shallow dish.
  • Dip each bite into milk mixture; roll in breadcrumb mixture. Place on prepared baking sheet.
  • Bake for 18 to 20 minutes or until golden brown. Serve with salsa.