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1. Preheat oven to 350 F.
2. Flatten dinner rolls to 5-6 inch circle.
3. In medium-mixing bowl combine crab, diced tomato, chopped cilantro, salt, pepper, lime zest, lime juice and finely chopped jalapeno pepper.
4. Spoon equal amounts of crab mixture onto one half of each circle.
5. Moisten edges of dinner roll dough with water, fold over like a turnover.
6. Crimp edges to seal.
7. Cut 2 small slits in top of each empanada.
8. Spray baking sheet with non-stick cooking spray.
9. Brush with egg white.
10. Bake 15-20 minutes, until golden brown.
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