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Mini Crescent Burritos

Mini Crescent Burritos

Great, kid-approved weeknight meal.

4-6 servings

Ingredients

  • 1 (14 oz.) can Margaret Holmes Chopped Spinach, squeezed to drain
  • 1 cup shredded cooked chicken breast
  • 1/2 cup Margaret Holmes Seasoned Black Beans, drained and rinsed
  • 1/2 cup Margaret Holmes Buttered Corn, drained
  • 1 cup shredded pepper Jack cheese (4 oz.)
  • 1 (1 oz.) package taco seasoning mix
  • 2 (8 oz.) cans refrigerated garlic butter crescent dinner rolls (16 rolls)
  • 1 egg white, beaten
  • 3/4 cup sour cream
  • 3/4 cup salsa

Directions

  1. Heat oven to 375°F.
  2. In a large bowl, mix Margaret Holmes Chopped Spinach, chicken, Margaret Holmes Seasoned Black Beans and Buttered Corn, cheese and taco seasoning mix; set aside.
  3. Unroll 1 can of crescent dough; press perforations to seal. Press or roll into 13X9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.
  4. Spoon about 1/4 cup spinach mixture onto center of each square.
  5. Bring up the sides of each square and pinch to seal at the top.
  6. On ungreased cookie sheet, place rolls with seam sides up and 2 inches apart. Repeat with second can of dough and remaining spinach mixture.
  7. Brush rolls with egg white.
  8. Bake 14 to 18 minutes or until edges are golden brown.
  9. Cool 10 minutes. Serve warm with sour cream and salsa, if desired.

This recipe uses the following products:

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