Taste of Homes Hot Taco Pockets
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb of Ground Turkey1 Large Onion2 C of Shredded Cheese1 C Salsa1 C Green Pepper1 tsp Garlic Powder1/4 tsp Salt 1/4 tsp Ground Cumin3 Tubes of refrigerated Crescent Rolls
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt, and cumin
2. Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 C meat into each rectangle. Bring four corners to the center and pinch to seal.
3. Bake at 350 degrees for 25-30 minutes or until golden brown. Serve desired amount with garnishes. Cool remaining. Freeze baked Taco Pockets for up to 3 months in a heavy-duty, resealable plastic bag.
To Use Frozen Taco Packets: Bake frozen pockets on an ungreased baking sheet at 350 degrees for 20-25 minutes. Serve with garnishes.
Serving Size: Makes 12 pockets, Serving= 1 pocket
Number of Servings: 8
Recipe submitted by SparkPeople user MEGMENZY.
2. Unroll the crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 C meat into each rectangle. Bring four corners to the center and pinch to seal.
3. Bake at 350 degrees for 25-30 minutes or until golden brown. Serve desired amount with garnishes. Cool remaining. Freeze baked Taco Pockets for up to 3 months in a heavy-duty, resealable plastic bag.
To Use Frozen Taco Packets: Bake frozen pockets on an ungreased baking sheet at 350 degrees for 20-25 minutes. Serve with garnishes.
Serving Size: Makes 12 pockets, Serving= 1 pocket
Number of Servings: 8
Recipe submitted by SparkPeople user MEGMENZY.
Nutritional Info Amount Per Serving
- Calories: 284.8
- Total Fat: 16.6 g
- Cholesterol: 45.9 mg
- Sodium: 756.8 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 1.1 g
- Protein: 21.7 g
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