Mexican Sloppy Joes

Mexican Sloppy Joes

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

Prep Time: 25 Min
Total Time: 40 Min
Makes: 8 sandwiches

2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated flaky 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 jalapeno peppers cheese blend (4 oz)
1 egg, beaten
1 tablespoon cornmeal

Heat oven to 375F. 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.

High Altitude (3500-6500 ft): Bake 12 to 17 minutes.

Source: Pillsbury