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Taco-Stuffed Crescent Pockets

Taco-Stuffed Crescent Pockets
  • Prep 15 min
  • Total 30 min
  • Ingredients 5
  • Servings 4
With just 5 ingredients, you can make these fun taco-flavored beef pockets using crescent rolls.
Updated October 15, 2018
Make With
Make With
Pillsbury Crescents

Ingredients

  • 1/2 lb lean (at least 80%) ground beef
  • 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 1/2 cup shredded Mexican cheese blend (2 oz)

Steps

  • 1
    Heat oven to 375°F. In 8-inch skillet, cook beef until no longer pink; drain. Stir in taco seasoning mix and salsa.
  • 2
    Separate dough into 4 rectangles on ungreased cookie sheet. Firmly press perforations to seal.
  • 3
    Spoon about 1/3 cup beef mixture on center of each rectangle. Sprinkle with 2 tablespoons cheese.
  • 4
    Fold short sides of dough up over filling, meeting in center; pinch edges to seal, leaving center open.
  • 5
    Bake 13 to 17 minutes or until golden brown.

  • You can also use Cheddar or Monterey Jack cheese. Or for a little more zip, try pepper Jack cheese.
  • If you want to make the sandwiches up to 2 hours ahead, just cover the cookie sheet with plastic wrap or foil, and refrigerate. Add a few minutes extra baking time.

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
200
Total Fat
23g
35%
Saturated Fat
10g
51%
Trans Fat
1/2g
Cholesterol
50mg
16%
Sodium
1060mg
44%
Potassium
125mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
0g
Protein
15g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
10%
10%
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; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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