Taco-Stuffed Crescent Pockets

By gmbeckett

Ingredients

• 1/2 lb lean (at least 80%) ground beef
• 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 1/2 cup Old El Paso™ Thick 'n Chunky salsa
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1/2 cup shredded Mexican cheese blend (2 oz)

Details

Servings 1
Cooking time 30mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.

Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal.

Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.

Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open.

Bake 13 to 17 minutes or until golden brown.