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Preheat oven to 375°F. In a skillet melt plant butter over medium heat, and sauté Fresno pepper for about 5 minutes. Add the plant-based meat and brown. Add taco seasoning and water. Simmer for a few minutes until mixture thickens. Fold in spinach and turn off heat. Allow the mixture to cool slightly.
Unroll crescent dough sheet and cut dough into circles using a 4'' cookie cutter. Scoop a heaping tablespoon of the cooked mixture onto each circle. Add a pinch of plant cheese on top.
Fold circle in half, covering all of the filling. Crimp the edges of the dough with a fork to seal the empanada. Place empanadas on a baking sheet and bake for 12-15 minutes, or until lightly golden brown. Serve with guacamole.