Celebrate Cinco de Mayo with a twist on the traditional taco.
Like most Midwesterners, I’m simply mad for anything on a stick. Now that I think about it, one of my favorite foods—tacos—is completely unrepresented in this department. Until now…
I decided to create a unique version of the traditional Mexican taco for Cinco de Mayo. These Taco Pops
will be a fabulous addition to your celebration, but they're not only a great little appetizer—they’re also great for a quick, fun snack or kid lunch.
A word of caution though—make more than you think you’ll need. A double batch may be in order. I ate five in the course of taking photographs without even realizing it! Also, this is a great way to repurpose those taco night leftovers.
These pops are so easy to make. You’ll need about a cup of prepared taco filling (I used ground turkey with Old El Paso taco seasoning
) and one package of Pillsbury Crescent rolls
Roll out the crescent roll dough in a sheet, and just pinch the pre-cut edges back together.
Cut into three long strips, lengthwise, and then in five, to make 15 squares.
Spoon a little bit of taco filling on each square.
Pinch the edges up, to make a little purse, enclosing the filling.
Roll quickly between your hands to smooth.
Bake at 375 degrees for 11 to 13 minutes, until golden brown.
Allow to cool, then insert a lollipop stick.
Serve with your favorite taco-style fixings—salsa con queso, salsa, guacamole, and sour cream.
Well, I don’t know about you, but I feel so much better now that we have rectified the glaring omission of tacos in the “food on a stick” category.
Hope you enjoy!
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