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Mexican Sloppy Joes

Mexican Sloppy Joes
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Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.

Prep Time:
25 Min
Total Time:
40 Min
Makes:
8 sandwiches
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INGREDIENTS
2cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2lb lean (at least 80%) ground beef
2tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1cup Old El Paso® Thick ‘n Chunky salsa
1cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
1egg, beaten
1tablespoon cornmeal
DIRECTIONS
1.Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; 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.
High Altitude (3500-6500 ft): Bake 12 to 17 minutes.
High Altitude (3500-6500 ft):

Bake 12 to 17 minutes.

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