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Cheesy Tex-Mex Beef Pockets

These tasty beef and cheese pockets are made simple with refrigerated dough. Loaded with ground beef, cheese and salsa, they'll easily become your family’s favorite weeknight meal.

Ingredients

  • 8 oz lean ground beef
  • 1 cup salsa
  • 1/2 cup corn niblets, canned, drained
  • ½ tsp cumin, ground
  • ½ tsp kosher salt
  • 1 tube (8 oz) refrigerated seamless crescent dough
  • 1 cup Crystal Farms Shredded Mexican 4 Cheese
Recommended Crystal Farms Product Substitutions: Crystal Farms Reduced Fat Shredded Mexican 4 Cheese

Instructions

  • Preheat oven to 375° F.
  • Brown ground beef in a 10-inch nonstick skillet over medium-high heat. Drain grease from the meat.
  • Reduce heat to medium-low. Stir in salsa, corn, cumin and salt. Cook 3-5 minutes until corn is tender.
  • Unroll crescent roll dough and cut into 4 rectangles. Place on ungreased cookie sheet. Press each piece of dough into an 8- x 4-inch rectangle.
  • Spoon ½ cup of beef mixture onto one end of each rectangle to within ½-inch of edges. Top with shredded Mexican 4 Cheese. Carefully fold dough over filling (calzone will be full), pressing seams to seal tightly. Lightly prick top of each calzone with a fork to allow steam to escape.
  • Bake 15-20 minutes or until deep golden brown. Remove from cookie sheet immediately.

Chef's Tips & Suggestions:

  • If the seamless crescent roll dough is unavailable, the triangle version will work.

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