Taco-Stuffed Crescent Pockets

With just 5 ingredients, you can make these fun taco-flavoured beef pockets using crescents. ...MORE + LESS -

1/2 lb (250 g) lean ground beef

2 tablespoons Old El Paso™ taco seasoning mix

1/2 cup Old El Paso™ Thick N’ Chunky™ Salsa'

1 can (8 count) Pillsbury™ refrigerated crescents

1/2 cup shredded Mexican cheese blend

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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 baking sheet. Firmly press perforations to seal.
3

Spoon about 1/3 cup beef mixture on centre of each rectangle. Sprinkle with 2 tablespoons cheese.
4

Fold short sides of dough up over filling, meeting in centre; pinch edges to seal, leaving centre open.
5

Bake 13 to 17 minutes or until golden brown.

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