These oven baked 4-ingredient beef crescent empanadas are the kind of easy, hearty party food that disappears fast, especially when folks are gathered out back with paper plates in hand and the smell of supper in the summer air. They borrow a little inspiration from classic empanadas, but this version takes a practical Midwestern shortcut with refrigerated crescent dough, making a savory handheld bite filled with seasoned beef and cheese that is simple enough for a weeknight and dependable enough for a crowd.
Serve these warm with salsa, sour cream, or a little bowl of taco sauce for dipping. They also go nicely with corn on the cob, a crisp green salad, baked beans, potato salad, or a tray of fresh watermelon if you are feeding a backyard crowd. For a casual supper, I like them alongside tortilla chips and a simple tomato and cucumber salad.
Oven Baked 4-Ingredient Beef Crescent Empanadas
Servings: 8 empanadas
Ingredients
1 pound ground beef
Directions
1. Preheat the oven to 375°F and line a baking sheet with foil or parchment paper.
2. In a skillet over medium heat, cook the ground beef until fully browned and crumbled, then drain off any excess grease.
3. Stir the salsa into the cooked beef and let it cook for 1 to 2 minutes, just until combined and slightly thickened. Remove from the heat and let the mixture cool for a few minutes.
4. Unroll the crescent dough and separate it into 8 triangles. Spoon a portion of the beef mixture onto the wide end of each triangle, then top with shredded cheddar cheese.
5. Fold and roll the dough over the filling, pinching the edges as needed to help keep the empanadas closed, then place them on the prepared baking sheet.
6. Bake for 12 to 15 minutes, or until the crescent dough is puffed and golden brown. Let cool for a few minutes before serving.
Variations & Tips
Pepper Jack Version: Swap the cheddar for pepper jack if you want a little more zip. It melts beautifully and gives these handheld bites a gentle heat without changing the easy nature of the recipe.
Make-Ahead Tip: Brown the beef and stir in the salsa a day ahead, then keep the filling covered in the refrigerator. When you are ready to bake, all that is left is filling, rolling, and popping them in the oven.
Seal Them Well: If the filling is too hot or a little too wet, the dough can slip and open while baking. Let the beef cool briefly and avoid overfilling so the crescents stay neat and bake up flaky.
Dipping Ideas: These are mighty good with sour cream, queso, taco sauce, or extra salsa. Setting out a few dipping bowls makes them feel especially welcome on a party table.
Freezer Tip: Bake them first, cool completely, and freeze in a single layer before storing in a freezer bag. Reheat in the oven so the dough crisps back up nicely.
