Vegetarian Empanadas

Description
Makes 8 servings. (12 turnovers)

Ingredients

 * 1 15-ounce can Mexican-style pinto beans
 * 3 cups cooked brown rice
 * 1 cup (4 ounces) grated Cheddar cheese
 * 1/2 cup salsa
 * 2 tablespoons raisins
 * 1/2 teaspoon ground cinnamon
 * 1/2 teaspoon ground cumin
 * 3 cans refrigerated crescent roll dough
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Combine beans, rice, cheese, salsa, raisins, cinnamon and cumin.

Separate crescent roll dough along perforated lines into rectangles. Press and seal triangle perforations. Spoon 1/3 cup mixture on top half of dough rectangles. Fold dough over mixture, roll edges; crimp with fork to seal. Bake at 400 degrees on ungreased baking sheet 12 to 15 minutes or until golden. Serve warm.