Monday, March 21, 2011

Southwest Mini Crescent Burritos

In case it isn't absolutely obvious yet, I happen to love mexican/southwest flavors in meals. I had a tube of crescent rolls sitting in my fridge screaming to be used before they expired and happened to stumble across this recipe on Pillsbury's website. These were super easy and healthy and had an incredible flavor! Warm, soft crescent rolls envelope seasoned chicken, beans, corn, spinach, cheese and tomatoes to make a hearty and delicious meal. An added bonus about the spinach in this recipe is that you can barely even see it or taste it! My husband abhors spinach, but I snuck some in without telling him, just to see if he'd notice. He loved every bite of these babies and even went back for seconds. There is only one stipulation for making these: you HAVE to make the dip to go with it! I'm not ashamed to admit that I actually licked the leftover sauce out of the bowl using my finger. Yes, it's that good (and so easy too!) These are also very versatile and can be served as the main dish for dinner or as a light appetizer at a party or fancy dinner. (Recipe and picture courtesy of Pillsbury)

  • 1 can Pillsbury refrigerated crescent rolls
  • 1/2 cup frozen chopped spinach, thawed and squeezed to drain
  • 1 cup cooked chicken breasts, shredded
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup corn
  • 1/2 cup cheddar cheese, shredded
  • 1 medium tomato, diced
  • handful fresh cilantro, chopped finely
  • 1/2 package taco seasoning mix
  • 1 tsp. cumin
  • 1 tsp. lime juice
  • 1 tsp. garlic powder


  • 1 cup sour cream
  • 1/2 cup salsa
  • 1 tsp. lime juice
  • 1 tsp. cumin
  • 1/4 cup ranch dressing

Heat oven to 375 degrees. Unroll can of crescent dough and press perforations together to seal. Press or roll into a 13x9 inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds, making 6 squares.

Mix remaining ingredients together in a medium bowl until combined. Spoon about 1/4 cup chicken mixture onto the center of each crescent square. Bring up one side of the dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On greased cookie sheet, place rolls seam-side down and 2 inches apart. Bake 14-18 minutes or until edges are golden brown.

In a separate small bowl, mix together all of the sauce ingredients. Refrigerate until ready to serve. Serve rolls warm with sauce on the side.

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