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Ingredients
1 (12 oz. /340 g) can Roast Beef and Broth, drained
1/4 cup tomato sauce
12 stuffed olives, sliced
1 packet Goya Sazon with coriander and annatto seasoning
1 tsp. minced garlic
Black pepper to taste
1 package refrigerated crescent roll dough
Instructions
Preheat oven to 350° F. Mix first 6 ingredients. Unroll crescent rolls and separate to make 4 rectangles. Close seam of crescent triangle. Divide mixture between the 4 rec-tangles placing mixture on bottom half of rectangle. Brush edge of pastry with water. Place top half of rectangle over filling and seal outside 1/4″ of edges with fork. Make a slit in top of rectangle. Place on baking sheet and bake for 9-11 minutes.
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