Taco Stuffed Crescent Roll Pockets
Description
These stuffed pockets make a delicious dinner, snack or party food. They are easy and quick to prepare.
Ingredients
1/2 lb. 80% or more lean ground beef
2 T. favorite taco seasoning mix from 1 oz. packet
1/3 c. water
1/4 c. mild salsa or favorite
1/2 c. (2 oz.) finely shredded Cheddar cheese
8 oz. can refrigerated crescent dinner rolls
Topping choices: shredded lettuce, shredded Cheddar cheese, sour cream, tomatoes, avocado, guacamole, hot sauce
Directions
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Preheat oven to 375 degrees.
In 10 inch non-stick skillet, cook ground beef over medium-high heat for 5 - 7 minutes, stirring frequently, until no pink remains; discard grease. Add taco seasoning and water; cook 1 - 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 c. Cheddar cheese.
Unroll crescent dough; separate into 4 rectangles. Place dough rectangle on un-greased cookie sheet; firmly press perforations to seal. Top short side of each rectangle half with about 1/3 c. filling.
Fold dough from top over filling; firmly press edges with fork to seal; use fork to prick top of each to allow steam to escape.
Bake 13 - 15 minutes or until a deep golden brown. Cool 5 minutes.
Serve with desired taco toppings.
4 servings.
* To prepare in advance: can be prepared up to 2 hours in advance. Refrigerate until ready to bake. A few minutes extra baking time may be needed.