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Cheesy Fish Stick Taco Dogs

(3)
  0 reviews
  • 30 min prep time
  • 45 min total time
  • 5 ingredients
  • 4 servings
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Surprise! The center of this flaky roll holds a fish stick, cheese, salsa and taco seasoning for a finger-licking appetizer or perfect companion to soup or salad.

8
frozen battered or breaded fish sticks
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
4
slices (2/3 oz each) American cheese, each cut into 4 strips
3
tablespoons Old El Paso™ Thick 'n Chunky salsa

Steps

  • 1 Heat oven to 375°F. Spray 15x10-inch pan with sides with cooking spray. Place fish sticks in single layer in pan. Bake 10 minutes, turning once.
  • 2 Meanwhile, separate dough into 8 triangles. In shallow bowl, place taco seasoning mix. Lightly dip one side of each triangle into seasoning mix, coating evenly. Place triangles on work surface, seasoning side down.
  • 3 Place 1 baked fish stick on shortest side of each triangle. Top each fish stick with 2 strips of cheese and about 1 teaspoon salsa. Starting with shortest side of each triangle, roll up dough around fish stick; place cheese-side-up in same pan.
  • 4 Return to oven; bake 12 to 15 minutes longer or until golden brown.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
390
% Daily Value
Total Fat
23g
36%
Saturated Fat
9g
43%
Trans Fat
4g
4%
Cholesterol
30mg
9%
Sodium
1140mg
47%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Protein
13g
13%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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