Southwest Mini Crescent Burritos

A perfect meal for lighter appetites or as hearty appetizer fare, these burritos start with Pillsbury® refrigerated garlic crescents wrapped around delicious chicken filling.

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Servings 12

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( 49 ) Ratings

49 Ratings

5 Stars 11%

4 Stars

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 15 )

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Bake-Off® Contest 44, 2010

Sharon Shelton

Raytown, Missouri

ingredients 10
Prep Time 25 min
Total Time 55 min

Ingredients

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1: cup shredded cooked chicken breast

1/2: cup canned black beans, drained, rinsed

1/2: cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1: cup shredded pepper Jack cheese (4 oz)

1: package (1 oz) taco seasoning mix

2: cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)

1: LAND O LAKES® Egg White, beaten

3/4: cup sour cream

3/4: cup salsa

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Directions

1 Heat oven to 375°F. In large bowl, mix spinach, chicken, beans, corn, cheese and taco seasoning mix; set aside.
2 Unroll 1 can of crescent dough; press perforations to seal. Press or roll into 13x9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.
3 Spoon about 1/4 cup spinach mixture onto center of each square. Bring up one side of dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On ungreased cookie sheet, place rolls seam sides down and 2 inches apart. Repeat with second can of dough and remaining spinach mixture. Brush rolls with egg white.
4 Bake 14 to 18 minutes or until edges are golden brown. Cool 10 minutes. Serve warm with sour cream and salsa.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Mini Burrito

Calories: 260
Calories from Fat: 130),

% Daily Value

Total Fat: 14g; 14%
(Saturated Fat 6g, 6% Trans Fat 2g 2% ),
Cholesterol: 40mg; 40%;
Sodium: 650mg; 650%;
Total Carbohydrate: 22g; 22%
(Dietary Fiber 2g 2% Sugars 4g 4% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 40%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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gwashington1961

report Posted Aug. 31, 2012 2:38 PM

Use this recipe for "Southwest Mini Crescent Burritos", I appreciate the total ingredient list. I do like the Black Beans, so I will substitute Pinto Beans (whole & drained) or Refried Beans! (It's possible to season with Taco Seasoning-to brighten the flavor). I also enjoy using Montery Jack Cheese when combining with another set of Cheeses (It also blends well with Seasoned Sour Cream & Chopped Green Onions). Enjoy the reasonable turnouts of Mini Crescent Burritos!!! Smile for Luck!!! :-)

Jenausmad

report Posted Oct. 20, 2011 2:06 PM

I made with whole wheat tortillas ...used rotel tomatoes as well....healthy alternative.

sarabelle09

report Posted Oct. 17, 2011 11:02 AM

My husband and I didn't like this. There was way too much filling and I have a large bowl of it left. The taste was "eh".

yummies292

report Posted Apr. 7, 2011 11:50 AM

Great idea, thanks! It sparked some ideas, so I tweeked away. And it was successful. I eliminated the meat, making it veggie. I used original crescents. I replaced the plain corn with a mexi-corn blend and added the black beans to that; drained it very well to prevent the bread from getting soggy. And to every other wrap, I added a light layer of refried beans. My topping was basically the same, but I used the Rotel tomatoes. They taste less sweet and have just the right kick. And that my fellow recipe swappers is why I call this a keeper...cheap and easy and delicious!

hwilliams

report Posted Jul. 8, 2010 10:22 AM

The garlic butter rolls were way to salty...next time I will try egg roll wrappers or flour tortillas. The filling was very good though.