This recipe came from my sister years ago and it’s one of my DH’s favorites. The bun are reminiscent of empanadas ~ but not really. They are easy and quick to make. I think my sister has even made them tiny as an appetizer. You can use the reduced fat crescent rolls instead of the full fat and I never add the salt or the egg wash at the end.
Quick Beef Buns
3/4 lb. ground beef
2 tablespoons green peppers
2 tablespoons minced dried onions
1/2 cup breadcrumbs
1/4 cup barbecue sauce
1 teaspoon salt
8 ounces crescent roll dough
1 egg yolk
Cook beef, pepper & onion in skillet over med. heat until brown. Remove from heat and stir in bread crumbs, barbecue sauce and salt. Set aside.
Preheat oven to 375º. Separate crescent roll dough in 4 rectangles on lightly floured board. Roll dough in 8×4 rectangle-cut crosswise in half. Place 2 tbsp of meat mixture on each half. Top with some mozzarella. Pull corners of dough toward the center and twist. Pinch to seal. Place buns on greased cookie sheet. Repeat with rest. Makes 8 buns.
In small cup, beat egg yolk and 1 tsp water with fork until blended. Brush top of buns.
Bake 10-15 minutes or until golden.