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Crescent Taco Twists

  • Prep 10 min
  • Total 30 min
  • Servings 8
  • Pinterest
    2K
  • Print
    3K
  • Save
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  • Facebook
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  • Email
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Try a cheesy Tex-Mex twist on breadsticks for your next taco night. Dip ‘em in your favorite taco toppings: sour cream, salsa and even guacamole. MORE + LESS -

Dinners, Dishes, and Desserts
September 20, 2016

Ingredients

1
lb ground beef
1
package (1 oz) Old El Paso™ taco seasoning mix
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1
cup shredded Cheddar cheese (4 oz)

Steps

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  • 1
    Heat oven to 375° F.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Expert Tips

Use any ground meat that your family likes: beef, turkey or even chicken.

Make sure the taco meat is cool when you are assembling your twists, or the dough with get mushy and hard to work with.

Nutrition Information

No nutrition information available for this recipe

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