Mini Taco Pockets

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When tortillas are just to tough for your palate, try using a cresent roll pocket instead (or make your own dough if you have the time.) Use turkey or chicken or go meatless, but regardless of what you put in the pocket, a kid will appreciate the break from wrestling with a tortilla.

Ingredients: 

• 1 lb. ground beef
• 1 medium onion, minced
• 3 tablespoons Homemade Taco Seasoning
• 1/2 cup water
• 8 slices PepperJack cheese
• 2 cans (8 oz. each) 8 count crescent rolls
• 3 plum tomatoes, chopped
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare two baking sheets by lining them with parchment paper.
3. In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
4. Drain the fat and return to pan.
5. Add onion and cook until soft.
6. Add taco seasoning and water, and stir thoroughly to combine.
7. Reduce heat to low.  Cover and simmer while preparing crescents.
8. On a piece of parchment paper, unroll one package of crescents.  
9. Cut each triangle in half, to make two smaller ones.
10. Gently separate them and arrange on parchment so that they are easy to access.
11. Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles.
12. Place a piece of cheese onto each crescent triangle.
13. Place 1 1/2 – 2 teaspoons of ground beef mixture on top of the cheese.
14. Add some diced tomato.
15. Sprinkle with cilantro.
16. Fold the points of dough over, securing them together so that the result resembles a diaper.
17. Bake for 13-15 minutes until golden.
18. Repeat with remaining ingredients.

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