Vegetarian Empanadas

Description
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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

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.