Lunch: Mexican Unsloppy Joes

Make sloppy joes even better when you spice up the filling and tuck it in a flaky crescent crust.

Ingredients

2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1/2 lb lean (at least 80%) ground beef
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 cup Old El Paso™ Thick ‘n Chunky salsa
1 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal

Instructions

Heat oven to 375 °F. Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface; press into two 12x8-inch rectangles. Cut into total of 8 rectangles.
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa; simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
Bake 10 to 15 minutes or until deep golden brown.

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