• 1 (12 oz. /340 g) can Roast Beef and Broth, drained
• 1/4 cup tomato sauce
• 12 stuffed olives, sliced
• 1 packet Goya Sazon with coriander and annatto seasoning
• 1 tsp. minced garlic
• Black pepper to taste
• 1 package refrigerated crescent roll dough

Preheat oven to 350° F. Mix first 6 ingredients. Unroll crescent rolls and separate to make 4 rectangles. Close seam of crescent triangle. Divide mixture between the 4 rec-tangles placing mixture on bottom half of rectangle. Brush edge of pastry with water. Place top half of rectangle over filling and seal outside 1/4″ of edges with fork. Make a slit in top of rectangle. Place on baking sheet and bake for 9-11 minutes.