RECIPE DETAILS
Item ID: FS076
Serving Description: 1/2 Empanada
Food Category: Vegetarian
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: FS076
Serving Description: 1/2 Empanada
Food Category: Vegetarian
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
Black Beans yield 56%
1. Thaw the calzone dough: Small stacks on sheet pans seem to work best.
2. Drain and rinse the black beans.
3. Preheat oven to 350 degrees.
Preparation
1. Mix all ingredients together except the calzone dough, and the second amount of salt, paprika, and parsley.
2. Scoop 1/4 cup of the mixture on each calzone dough.
3. Fold dough over mix and crimp dough down.
4. Place 20 empanadas per 1 sheet pan.
5. Brush empanadas with oil.
6. Sprinkle spices (2nd amounts of salt, paprika, and parsley on the ingredients list) over the empanadas.
7. Using a fork or knife, poke vent holes in top of empanadas.
8. Place empanadas in freezer - Slack empanadas 30 minutes prior to cooking.
9. Bake in 350 degree oven on low fan for approximately 20 minutes or until golden brown and internal temp is 145 degrees.
Serving
Serving for PK: 1/2 Empanada
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0 | Meat/Meat Alternative: 0.75 | Calories: 128.38 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 7.91% | |
| Red Orange: 0 | Grains: 1 | Sodium: 411.3 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0 | |||
| Additional: 0 |
