Monday, June 25, 2012

Beef and Bean Crescent Pockets

'Beef and Bean Crescent Pockets'
Source: Adapted from Pillsbury


1/2 lb ground beef, cooked, drained
1/2 cup black beans, rinsed, drained (from 15-oz can)
2 tablespoons taco seasoning mix (from 1-oz package)
2 cans (8 oz) crescent creations seamless dough OR regular crescent rolls
1 cup shredded Cheddar cheese (4 oz)


1. Heat oven to 375. In 10-inch skillet, mix beef, beans and taco seasoning. Heat to boiling over medium-high heat, stirring occasionally.

2. Separate dough into 8 long rectangles (if using crescent rolls, press perforations to seal). Spoon beef mixture down center of each rectangle; sprinkle with cheese.

3. Starting with short side, roll up; pinch edges to seal. Place seam side down on ungreased cookie sheet. Sprinkle with remaining cheese.

4. Bake 15 to 20 minutes, or until golden brown.

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