Bake-Off® Contest 44, 2010
Raytown, Missouri

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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15 reviews.
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  • prep time 25 min
  • total time 55 min
  • ingredients 10
  • servings 12
 

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™ 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
egg white, beaten
3/4
cup sour cream
3/4
cup salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.
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