Taco Pockets
pockets
Combine premade crescent rolls and a filling made from scratch to get deliciously savory Taco Pockets! They make the perfect appetizer for Game Day, a potluck, or when you're feeding a large crowd! Serve with sour cream or Greek yogurt for the perfect bite!
Ingredients
- 1 lb. ground beef
- 1 medium onion minced
- 3 tablespoons homemade taco seasoning
- ½ cup water
- 8 slices pepper-jack cheese
- 16 ounces refrigerated crescent rolls (2) 8 ounce canisters
- 3 plum tomatoes chopped
- 2 tablespoon fresh chopped cilantro
Instructions
- Preheat oven to 350 degrees F, and prepare a baking sheet by lining it with parchment paper.
- In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
- Drain the fat and return to pan. Add onion and cook until soft. Add your homemade taco seasoning and water, and stir thoroughly to combine.
- Reduce heat to low. Cover and simmer while preparing crescents. On a piece of parchment paper, unroll one package of crescents.
- Cut each triangle in half, to make two smaller ones. Gently separate them and arrange on parchment so that they are easy to access.
- Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles.
- Place a piece of cheese onto each crescent triangle. Place 1 1/2 – 2 teaspoons of ground beef mixture on top of the cheese. Add some diced tomato.
- Sprinkle with cilantro. Fold the points of dough over, securing them together so that the result resembles a diaper.
- Bake for 13-15 minutes until golden. Repeat with remaining ingredients.
Notes
You need to make sure your fingers are not wet when wrapping otherwise the dough won't stick together. I found it easiest to push the filling down, trying to tuck it in as I gathered the corners together. They don't have to look perfect, but you do want to make sure that all three corners are joined together or they will open up when baking.
Store leftover taco pockets in an airtight container in the refrigerator for up to four days. Or, freeze leftovers and reheat in the microwave for a quick weekday lunch!
Store leftover taco pockets in an airtight container in the refrigerator for up to four days. Or, freeze leftovers and reheat in the microwave for a quick weekday lunch!
Nutrition
Serving: 1pocket | Calories: 108kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 172mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg