[Recipe] Taco Stuffed Crescent Rolls
The other day, I came across this recipe on the Livejournal cooking comm, and decided to try it out in the not-too-distant future. It turned out really well.
Taco Stuffed Crescent Rolls
Recipe originally by: Willow Bird Baking
Yields: 16 large crescent rolls (can be halved easily to make 8, for a meal/snack for 1 or 2 people)
Ingredients:
* 1 lb. ground beef (or a little less)
* 2 tablespoons McCormick's taco seasoning (or taco seasoning of your choice)
* 6 oz. cream cheese, softened
* 2 - 3 heaping tablespoons of salsa (spiciness of your choice)
* 1/4 cup shredded cheddar cheese (or Mexican cheese mix, which I used)
* 2 cans giant crescent rolls (typically recommended: "big and buttery" or "big and flaky" crescents) (it should be noted that the 8-oz. packages of Pillsbury crescent originals actually are a bit small for purposes of this recipe; usable, but small)
Method:
Preheat oven to 375 degrees (or whatever is listed on crescent roll package). Brown ground beef, drain, and return to pan. Add taco seasoning with a bit of water (making a half-recipe, I used about 1/4 cup -- you want enough to make the seasoning semi-liquid, but not enough to drown the beef) and cook until combined. In a separate bowl, combine cream cheese, salsa, and shredded cheese. Add ground beef mixture to the bowl (which will melt the mixture a bit) and stir to combine thoroughly.
Spoon about 2 tablespoons of ground beef mixture onto each crescent roll (this is where I had issues; what with the relatively small size of the Pillsbury originals one cereal-spoon-sized scoop of the beef mixture was sufficient) and roll up like normal, carefully sealing the openings. Sprinkle a bit of cheddar cheese on top of each roll. Bake 11 - 13 minutes (or whatever is listed on crescent roll package), watching carefully. Rolls should be a golden brown to make sure they're done inside.
Note: this recipe actually makes more filling than needed, but is also delicious in tacos, burritos, on a taco salad, with chips, or eaten with a spoon. Enjoy!
Overall, impressively tasty for how little effort it took to make it. I definitely plan to make this again in the future.
Moreover, I feel pretty sure that the technique could be adapted easily to make a kind of pepperoni-pizza crescent roll snack as well, using my spicy red pizza sauce as a base. I'll probably be trying that out soon.
Originally crossposted from http://kitchenklutz.dreamwidth.org/9645.html. Please comment here if you first read the post here.
Taco Stuffed Crescent Rolls
Recipe originally by: Willow Bird Baking
Yields: 16 large crescent rolls (can be halved easily to make 8, for a meal/snack for 1 or 2 people)
Ingredients:
* 1 lb. ground beef (or a little less)
* 2 tablespoons McCormick's taco seasoning (or taco seasoning of your choice)
* 6 oz. cream cheese, softened
* 2 - 3 heaping tablespoons of salsa (spiciness of your choice)
* 1/4 cup shredded cheddar cheese (or Mexican cheese mix, which I used)
* 2 cans giant crescent rolls (typically recommended: "big and buttery" or "big and flaky" crescents) (it should be noted that the 8-oz. packages of Pillsbury crescent originals actually are a bit small for purposes of this recipe; usable, but small)
Method:
Preheat oven to 375 degrees (or whatever is listed on crescent roll package). Brown ground beef, drain, and return to pan. Add taco seasoning with a bit of water (making a half-recipe, I used about 1/4 cup -- you want enough to make the seasoning semi-liquid, but not enough to drown the beef) and cook until combined. In a separate bowl, combine cream cheese, salsa, and shredded cheese. Add ground beef mixture to the bowl (which will melt the mixture a bit) and stir to combine thoroughly.
Spoon about 2 tablespoons of ground beef mixture onto each crescent roll (this is where I had issues; what with the relatively small size of the Pillsbury originals one cereal-spoon-sized scoop of the beef mixture was sufficient) and roll up like normal, carefully sealing the openings. Sprinkle a bit of cheddar cheese on top of each roll. Bake 11 - 13 minutes (or whatever is listed on crescent roll package), watching carefully. Rolls should be a golden brown to make sure they're done inside.
Note: this recipe actually makes more filling than needed, but is also delicious in tacos, burritos, on a taco salad, with chips, or eaten with a spoon. Enjoy!
Overall, impressively tasty for how little effort it took to make it. I definitely plan to make this again in the future.
Moreover, I feel pretty sure that the technique could be adapted easily to make a kind of pepperoni-pizza crescent roll snack as well, using my spicy red pizza sauce as a base. I'll probably be trying that out soon.
Originally crossposted from http://kitchenklutz.dreamwidth.org/9645.html. Please comment here if you first read the post here.