1 pound ground turkey
½ tsp salt
¼ tsp red pepper flakes
¼ tsp ground cumin
¼ tsp dried oregano
2 cans (8 oz) refrigerated crescent roll seamless dough sheet
1 cup Newman’s Own® Black Bean & Corn Salsa
2 cups shredded Mexican cheese blend
Heat oven to 350 degrees; In a large nonstick skillet, cook the turkey, salt, red pepper, cumin and oregano until well browned. Cool slightly.
Spray 2 baking sheets with nonstick cooking spray. Unroll the crescent roll dough onto the baking sheets.
Spoon half the turkey lengthwise on the dough sheet, placing it along only one side of the dough. Spoon ½ cup Black Bean Salsa over the length of the turkey, then top the filling layer with 1 cup of cheese. Repeat the layering on the additional dough sheet.
Carefully fold the dough over the side with the filling, tucking the edge under. Press down on the ends to seal them, and tuck the sealed ends under.
Bake the rolls for 20 minutes, until golden brown. Slice and serve with additional salsa for dipping.
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