Ingredients: |
Ingredients: 20 frozen unbaked dinner rolls, such as Rhodes All-purpose flour, for rolling 2 eggs mixed with 2 tablespoons water, for egg wash 1 tablespoon vegetable oil 2 poblano peppers, seeded and chopped 1 onion, chopped 1/2 teaspoon red pepper flakes 4 cloves garlic, chopped 1 1/2 pounds ground beef 1 tablespoon chili powder 1 teaspoon ground cumin Kosher salt and freshly ground black pepper 3 tablespoons tomato paste 1 cup grated pepper Jack cheese 1/2 cup chopped fresh parsley
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Directions: |
Directions:For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside. Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper. Preheat the oven to 400 degrees.
To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on parchment-lined baking sheet and brush the tops with the egg wash.
Bake until golden brown, 10 to 12 minutes. |