Corn Chip Crescent Tacos How-To
Our blogger’s surprising new use for crescents puts a fun twist on taco night.
Who knew you could take a crescent roll and make, in a matter of minutes, one of the best taco shells ever? These shells are crispy yet tender and have a succulent, buttery flavor. I chose to fill them with one of my family’s favorite dishes, corn chip pie, but they’ll stand up to anything you want to put in there.
This is a perfect mid-week meal for when you need a little variety. Everyone in my house loved the cute idea of being able to pick up their corn chip pie, no fork required. Super fun!
Roll out the crescent dough sheet very thin (about 1/8 inch). Use a sprinkle of flour to help. Then, cut out 4 (4-inch) circles. I use a small bowl as a guide. The last circle may require a re-rolling of what's left of the dough.
Drizzle the griddle with some olive oil, and grill the crescent circles until they're golden on each side. I used a gas stove-top griddle, and set it to medium.
About Amy Erickson of Oh Bite It!
For Amy, life’s too short not to stop and smell the sugar. She’s always after the next, best-tasting concoction, and has created some all-time Pillsbury favorites, including Boston Cream Doughnut Holes, Crescent Enchiladas and French Toast Monkey Bread. Her kitchen is a laboratory of pure fun, and her can-do, family-friendly recipes are impossible to resist.