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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe from Pillsbury Crescents recipe booklet. Putting here for safe keeping. Ingredients:
2 (8 ounce) cans crescent dinner rolls |
1/2 lb lean ground beef |
2 tablespoons old el paso taco seasoning mix |
1 cup old el paso thick 'n chunky salsa |
1 cup shredded cheddar cheese, pepper-jack cheese blend |
1 egg, beaten |
1 tablespoon cornmeal |
Directions:
1. Heat oven to 375°F Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface and pinch seams to seal. Press into two 12x8-inch rectangles, cut into total of 8 rectangles.
2. in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa, simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
3. Bake 10 to 15 minutes or until deep golden brown.
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