Ingredients
1
lb ground beef
1
package (1 oz) Old El Paso™ taco seasoning mix
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
cup shredded Cheddar cheese (4 oz)
Preparation
Heat oven to 375° F.
In 10-inch skillet, cook 1 lb ground beef over medium heat, stirring occasionally, until brown; drain. Add 1 package (1 oz) Old El Paso™ taco seasoning mix and 3/4 cup water. Cook until water is mostly absorbed, stirring occasionally. Remove from heat; cool.
Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet. Press perforations to seal if using rolls. Spread cooled beef mixture evenly over dough, leaving 1/2-inch border on all sides. Sprinkle 1 cup shredded Cheddar cheese (4 oz) evenly over top of beef mixture.
Unroll another can of dough just like the first one; again, press perforations to seal if using rolls. Place dough on top of other sheet of dough. Press edges to seal. Using sharp knife or pizza cutter, cut widthwise into 8 strips.
Gently place strips on ungreased cookie sheet. Twist top and bottom of each strip 1 complete rotation, in opposite direction of each other. Bake 13 to 15 minutes or until golden brown.
