Taco Stuffed Crescent Pockets Recipe

Ingredients

1/2

lb lean (at least 80%) ground beef

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1/2

cup Old El Paso™ Thick ’n Chunky salsa

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1/2

cup shredded Mexican cheese blend (2 oz)

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.