CRESCENT TACO TWISTS

Crescent Taco Twists image

Try a cheesy Tex-Mex twist on breadsticks for your next taco night. Dip â??em in your favorite taco toppings: sour cream, salsa and even guacamole.

Provided by @MakeItYours

Number Of Ingredients 4

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:

Heat oven to 375Â° F.
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.
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.
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.
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.
Heat oven to 375Â° F.
In 10-inch skillet, cook 1 lb ground beef over medium heat, stirring occasionally, until brown; drain. Add 1 package (1 oz) Old El Pasoâ¢ taco seasoning mix and 3/4 cup water. Cook until water is mostly absorbed, stirring occasionally. Remove from heat; cool.
Unroll 1 can (8 oz) Pillsburyâ¢ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsburyâ¢ 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.
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.
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.