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.