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Cheeseburger Empanadas

Cheeseburger Empanadas


It's a a bird, its a plane . its everything you love about a cheeseburger - in a cocktail hour friendly bite!MORE+LESS-

Make with

Pillsbury Crescents

3

packages (8 oz) Pillsbury™ refrigerated crescent rolls

1

seasoning packet from Betty Crocker™ Hamburger Helper™ cheeseburger macaroni

Rolling pin, 3 inch round cookie cutter, dumpling press

Hide Images

  • 1

    Preheat oven to 375°F. Dust countertop with flour, and remove the crescent rolls from their packages. Pinch the perforations together gently with your fingers to join. Roll each sheet out to about 10 x 15.

  • 2

    Cut 12 rounds from each sheet of crescent rolls.

  • 3

    Brown the ground beef, and drain off any fat.

  • 4

    Add 1/2 cup milk, and the seasoning packet. Stir well. Allow to cook down a bit if filling is too liquid (this will take maybe a minute or two!)

  • 5

    Center a crescent round in the dumpling press. Put about a teaspoon of filling in the middle, press and remove. Repeat with remaining rounds and filling.

  • 6

    Bake burger bites for about 8 minutes - checking often. Once they begin to brown . they brown fast!

  • 7

    Serve warm, with ketchup and mustard on the side!

No nutrition information available for this recipe

More About This Recipe

  • Looking at my roster of recent posts, one might get the idea that I’m a little Burger Centric.

    First there were Turkey Taco Sliders, then “Juicy Lucy” Burger Cupcakes, and now . Mini Cheeseburger Bites! I admit it. I’m mad for burgers. A mild obsession is no reason to hide under the table. Particularly when we are talking cheeseburgers, people! Cheeseburgers!!

    Mini Cheeseburger Bites have everything you love about a cheeseburger, they are meaty and super cheesy (Cheesy Mac Hamburger Helper provides a great seasoning!), with a delicate flaky crust courtesy of everyone’s favorite, the crescent roll. However, unlike a cheeseburger, or its diminutive cousin, the slider, they are easy to eat in a cocktail dress, while holding a glass of wine. (Like the chic little dress and heels thing actually happens at my house . usually, its cut-offs, a tee shirt and flip flops, but I take my happy hours seriously nonetheless!)

    It goes without saying that Mini Cheeseburger Bites are kid friendly - and it’s a safe bet the ingredients are already in your pantry, making them a perfect option for impromptu gatherings.

    Prep is a breeze. Just brown and drain the ground beef, add the seasoning packet and a little milk and set aside (cook down for a minute if it seems soupy).

    Meanwhile, roll out the crescent roll sheets to about 10” x 15” and cut rounds out of them.

    Fill with about a teaspoon of filling, and then seal the edges. I used a dumpling press for mine, but a fork would work just as well. No need to get obsessive about perfect edges – the dough rises and any definition is gone after baking.

    Serve these little guys warm, with ketchup and mustard on the side, and some relish, too . if you’re feeling wild!

    More Party Appetizer Recipes

    There are more mini bites of love to be had. Here's a few favorites for your party table:

    Turkey Taco Sliders

    Chicken In a Basket

    Mini Crescent Dogs

    Mini Grilled Pizzas

    Mini Fruit Pizzas

    Enjoy and XO,

    Michelle


Tag Archives: Empanadas

The other day, going through the different blogs I read, I came across
this wonderfully fun recipe called Cheeseburger Ebelskivers and Tomato Sauce on the Cleanliness is Next to Godliness blog.

The Ebelskivers name piqued my interest because I had never heard of
that before. I am glad I looked into the blog more deeply, because I
learned a lot. The first thing I learned is that edbelskivers are little round pancakes stuffed with jelly and such. I also found out that there is such a thing as an ebelskiver pan. Who knew? The featured recipe looked fun to make and tasty. Of course they were inspired by Chef Dennis of More Than A Mount Full blog. After reading about these wonderful ebelskivers, I set out to make something similar. Without the luxury of an ebelskiver pan, which, if you’re curious, can be found here: William Sonoma, I came to the next closest thing, empanadas.

Empanadas are biscuit filled with delights. Just like ebelskivers, you
can fill them with anything you choose, from the sweet (jellies, jams,
chocolate) to the savory (meats, cheeses, and veggies). Inspired by the above blogs, I set out to make cheeseburger empanadas, and this is how they turned out:

Cheeseburger Empanadas
Double Inspired Empanadas

Empanada
1 Cup Flour
1 Teaspoon Sugar
1/8 Teaspoon Cream of Tarter
½ Cup Milk
2½ Teaspoon Baking Powder
½ Teaspoon Salt
¼ Cup Shortening

Directions
1. Combine dry ingredients.
2. Cut in shortening.
3. Stir in milk.
4. Knead, pat, or roll to 1/2-inch thickness.
5. Cut, using a 2 1/2-inch biscuit cutter.

Filling
½ Pound Ground Beef
½ White Onion
2 Tablespoons Dijon Mustard
1½ Tablespoons Worcestershire Sauce
1½ Tablespoon Dry Italian Seasoning
½ Tomato, chopped
1 Egg, beaten
Shredded Cheese, to taste (half cup is what we used)

Directions
1. In a frying pan, brown ground beef(7 to 10 minutes), drain well.
2. Add onions and cook until opaque.
3. Add Dijon, Worcestershire, Italian seasoning, tomato, and cheese.
4. Stir well and slowly simmer.

To make the Stuffed Empanadas

Directions
1. Take one biscuit and roll flat until approximately double in circumference and about ¼-inch thick.
2. Beat egg in a bowl and set aside.
3. Fill flat biscuit with 1 tablespoon of filling
4. Dip a fork into the beaten egg and score one side of
the biscuit (half the circle).
5. Fold biscuit in half making a half moon shape cover the
filling use your fork again to seal the empanada by tamping down the edges.
6. Repeat for the rest of the biscuits.
7. Place filled biscuits on an ungreased baking sheet. Bake at 425 degrees for 10-12 minutes.
8. Use any leftover filling to garnish your empanadas. Enjoy!

Cook’s Note: These can also be quickly flash-fried for 4 minutes in 350-degree oil.


Giant BBQ Cheeseburger Empanadas

What do you do when you have too much left-over BBQ beef mince to warrant eating it out of the pan as “taste testing” but not enough that you can make it into another burger. That’s right – you make Giant BBQ Cheeseburger Empanadas. So glad we’re on the same wavelength.

When I set out to make this recipe, I never planned on making giant empanadas – I only planned on making eight regular hand-sized ones. Buuuuuut, I went a little OTT with the ingredients. No one wants to bite into an empanada and not get a mouthful of deliciousness, right?

When it came to folding the empanada pastry over the ingredients to form those cute little moon-like shapes they make, the pastry would just not cut it. No matter how much I pulled or stretched, there was no way that pastry was going to cover those ingredients. So, like always, I adapted to the situation and decided to make eight giant empanadas instead. Omnomnom.

Although empanadas are traditionally fried, these babies have been baked in the oven. I hate frying stuff at home – not only does it cover my kitchen tiles in grease (that might have more to do with me being remarkably messy, as opposed to the general frying process) and I end up getting burnt more times that I can even count by AWOL bursts of burning hot oil, but I just don’t like fried food.

Weird, right? I hardly ever fry anything at home and whenever we go out to eat, I’ll always choose the baked or grilled option – never the fried. When I left home when I was younger, I never fried anything (probably out of laziness) and I guess I just went off the taste of fried food. Great news for health, but not so great for My Official Treat Taster who would deep-fry his PB&J sandwiches if I left him alone long enough.

If you want to be all authentic and stuff, you can totally fry the empanadas instead of baking them. Baked empanadas definitely have a different texture and flavour to the fried ones, I’m not going to deny that. But if I had a counter full of freshly fried warm empanadas sitting in my kitchen…well I wouldn’t be able to fit into the jeans I’m currently wearing, let’s just leave it at that.

I usually always bake my own pastry. Not because I’m all pompous or anything like that, but because pre-made pastry in the supermarkets is expensive! Especially the fresh stuff. Fortunately, living in the land where empanadas are more common than French fries, I can get my hands on frozen pre-made empanada pastry for literally a couple of cents per sheet.

If you can’t get pre-made empanada pastry dough where you live and don’t want to make your own uhh… look up an alternative online? I would totally do it for you, but it’s been a long day, y’know?

The stuff that I mentioned at the beginning about having leftover BBQ mince is true – so keep an eye out. There is an amazing BBQ cheeseburger recipe coming your way in the next few weeks!


Cheeseburger Empanada

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

If this recipe is inappropriate or has problems, please flag it for review.

Ingredients for 1

Ingredients for the empanada:

120g Philadelpia cream cheese

Ingredients for the burger patty:

2 tablespoons of Worcestershire Sauce

1 teaspoon of chili flakes

Cheddar cheese (grated or chopped)

Directions

Step 1

Set your Anova Sous Vide Precision Cooker to 136.4ºF / 58.0ºC

Step 2

Start by combining the ingredients for the empanada, the flour, the salt, the cream cheese, the butter and the egg yolks, to form the dough. Then let it rest in the fridge for 4 hours.

Step 3

Then move on to forming the burger patties. Combine the ingredients and form three patties equal in size. For this cook I was only able to use two, because the dough did not allow for more. I did my own patties, but of course you can always use pre-fabricated ones.

Step 4

Around one hour before time is up, start heating up the Sous Vide bath to 136.4˚F, using two zip-loc bags and the water immersion technique, to avoid the patty warping in shape, then add to the water bath for 40 minutes.

Baking the empanada.

Step 0

When the time is up, remove both the burger as well as the dough from the fridge and form four round dough bases and cut the burger patties in half, placing them in the dough.

Step 1

Add Cheddar generously, as well as the pickles, tomato and onion as desired. Then seal the empanadas into little parcels. If needed cut away access dough and brush the empanada with a little of egg yolk.

Step 2

The only thing that now is missing is bake the empanada at 392˚F in a pre-heated fan oven for 25 minutes and you are good to enjoy…


3. Leftover Chili Cornbread Casserole

Throwing out perfectly good food is the worst feeling in the world. But no one likes eating the same meal several nights in a row.

Next time you have leftover chili, it&rsquos time to have chili cornbread casserole!

Pair this up with warm cornbread out of the oven, and you&rsquoll have a new family favorite.

If you&rsquore like me, I always have leftover chili. This casserole is a great way to use leftovers without feeling like you&rsquore eating the same meal&hellip again.

Put your leftover chili in a casserole dish, top with your prepared cornbread mix, and bake. That&rsquos it!


Cheeseburger Fools

We welcomed April yesterday with a casual BBQ-style dinner. Yep, cheeseburgers & the fixings. Turkey burgers this time, and here they were in all their glory!….

Come again? You might be thinking no bun, no fun, but that is my April Fools Cheeseburger! Technically, it’s a cheeseburger empanada, hand pie, or maybe even Hot Pocket, whatever floats your boat. Instead of going sweet with the filling, I decided we’d just stuff our pies with the burger itself. I’ve done similar savory, stuffed mini pies with cheese and beans, and others with shredded chicken with cheese & broccoli. That’s the beauty of using pie crusts you can go sweet or savory and do what you like with it. But I love the classic flavors of the cheese and meat with crisp dill pickles and ketchup, so we opted for savory. These little pies make for an excellent appetizer. I made it a meal with a side of the potato salad, and presto! Dinner is served.

I will say, I left mine in the oven a little too long, and in the future will opt to make these a little larger, so I can fit in more cheesy stuffing! These pies were born to be served with a dip, but more sauce inside would be another change I will make next time. The dill pickle adds a pep, and you can spice these up by adding more onion in the meat mix or some steak seasoning. I have amended the recipe below to include some tweaks to make your next batch even cheesier than mine :)


How to Make the Crescent Roll Stromboli (square method)

This is the easiest method, but it is a bit harder to divide into more than four servings. If you want smaller servings, you&rsquoll likely want to use the braid method below.

Important tip for both crescent roll stromboli variations: the crescent roll dough will begin to soften and stick to itself as it gets warm so keep it refrigerated until you&rsquore ready to work with it.

To make the square cheeseburger stromboli, all you need to do is roll out the tube of crescent rolls and press the edges together on one half (see image below).

Make sure there are no cracks or your cheeseburger filling will leak through and create a soggy bottom.


Cheeseburger Totchos

Mix together all of the ingredients for the sauce. Store in the refrigerator until ready to serve.

Arrange tater tots in a single layer on a rimmed baking sheet. Bake in preheated oven until starting to turn brown, about 20&ndash25 minutes.

Meanwhile, heat a large skillet over medium heat. Melt butter and add onion. Cook for 3 minutes. Add ground beef, season to taste with salt and pepper, and cook until no longer pink.

When tater tots are nice and crispy, remove from the oven and sprinkle cooked ground beef on top in an even layer. Top with shredded cheese. Return to oven and bake until cheese melts, about 5&ndash10 minutes.

Remove from oven and top with lettuce, tomatoes, and pickles. Drizzle sauce on top. Serve immediately.

Have you heard about totchos yet? Tater tots + nachos = totchos! Words cannot express how excited I (and my husband and kids) get about them.

There are so many possibilities when it comes to totcho toppings. But I&rsquom here to tell you: cheeseburger totchos are king. It still amazes me how much they taste like a cheeseburger!

This is a must-try recipe. It would be perfect for any game days you have planned!

Here are the ingredients you&rsquoll need: tater tots (obviously), pickles, romaine lettuce, tomato, onion, mayo, ketchup, mustard, and cheese! You&rsquoll also need salt and pepper for seasoning.

First, you want to get your tater tots nice and toasty in the oven. About 25 minutes at 425ºF usually does the trick, but make sure to read the instructions on your package of tater tots to figure out the recommended temperature/time. The goal is to get them crispy and just beginning to turn brown.

While the tater tots are crisping up in the oven, mix together the sauce. You can get all fancy and add chopped pickles and pickle juice, but when a 3-ingredients sauce tastes so bomb and is so incredibly easy, why mess with success?

Next, brown some ground beef with chopped onion and salt and pepper.

Put that on top of the tater tots in an even layer.

Sprinkle on some shredded Colby cheese. You can use cheddar if that&rsquos all you have, but Colby is best. Trust me.


What are Empanadas?

If you have never enjoyed one, then you are in for a treat! This meat-filled pastry is one of my all-time favorites.

It&rsquos a stuffed bread pastry that can be baked or fried. The name comes from the word empanar, a Spanish word, which means to wrap bread.

It&rsquos made with a savory dough and then stuffed with meat, vegetables, or fruit. They are well known throughout Latin America, South America, Spain, Portugal, and areas surrounding the Caribbean like Puerto Rico.

Egg Wash to glaze prior to baking or air frying

30 Best Ground Beef Recipes

We’ve rounded up 30 of the best ground beef recipes that we, and the internet, have to offer! So if you’re wondering “what should I make with ground beef?” you, friend, have come to the right place!

Ground beef is quite possibly the ultimate all-American go-to ingredient. It keeps pretty well in the freezer, too, so you can even stock up when it’s on sale and know that you’ve got a freezer-full of easy ground beef dinners at your fingertips. Speaking of easy ground beef recipes—we’ve rounded up 30 of the very best that we, and the internet, have to offer! So if you’re staring at your fridge wondering “what should I make with ground beef?” you, friend, have come to the right place!