Crescent Taco Twists Food

TACO TWISTS

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 12 rectangles. Place on ungreased baking sheets; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. , Bake at 350° until golden brown, 25-30 minutes. Serve with toppings as desired. , Freeze option: Freeze baked, cooled taco twists for up to 3 months. Bake frozen twists on an ungreased baking sheet at 350° until heated through, 20-25 minutes.

AIR-FRYER TACO TWISTS

Steps:

• Preheat air fryer to 300°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 4 rectangles; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-22 minutes. If desired, serve with toppings of your choice.,

EASY CRESCENT CHEDDAR TWISTS

Steps:

• Set oven to 375 degrees F.
• Grease a large cookie sheet.
• Separate dough at the perforations.
• Seal together two triangles at the perforations firmly to make 8 squares total.
• In a small bowl, combine cheese and onions; mix well.
• Spoon a "scant" 1/4 cup cheese/onion mixture in a 1-inch strip down the center of each rectangle to within 1/4-inch of each end.
• Fold dough in half lenghwise to form a long strip.
• Firmly press edges to seal.
• Twist strip 4-5 times.
• Bring ends together to form a ring shape; pinch to seal.
• Place on a greased cookie sheet.
• In a small bowl using a fork or small whisk, mix the egg with 1 teaspoon water and brush over the dough.
• Sprinkle with sesame seeds and garlic salt (if using).
• Bake for 15-20 minutes or until golden brown.
• Immediately remove from cookie sheet.
• Cool 5 minutes on wire rack.
• Serve warm.
• Delicious!

TACO CRESCENTS

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in taco seasoning and olives; set aside to cool. Add eggs and cheese. , Unroll crescent roll dough and separate into triangles. Place triangles on an ungreased baking sheet. Place 2 tablespoons meat mixture onto each triangle. Roll and shape into crescents. Bake at 375° for 10-15 minutes or until lightly browned.

CRESCENT-TACO ROLL

Steps:

• Preheat oven to 375.
• Brown meat and drain fat.
• Follow taco mix preparation directions, make sure all water gets absorbed.
• Add cheese to meat and stir until meat sticks together and cheese is melted.
• On a 13-inch baking stone or large size pizza pan, arrange rolls with points outside and bases together. It helps to arrange a square with 4 of the rolls, and then arrange the rest of the rolls in a circle around the square with points facing out.
• Spoon taco mix over rolls, fill in and fold points over taco mix, pinch to seal.
• Bake for 11-13 minutes. (Longer times may be necessary to ensure rolls are fully cooked.).
• Serve with lettuce, tomato, peppers, sour cream, taco sauce, or any taco toppings of your choosing.
• Can be sliced like a pie or cut into squares.

MAPLE PECAN CRESCENT TWISTS

Steps:

• Heat oven to 375. Lightly grease 1 large or 2 small cookie sheets. In small bowl, combine pecans, sugar, cinnamon and nutmeg; mix well. Seperate dough into 8 rectangles; firmly press perforations to seal. Brush each rectangle with butter. Sprinkle 1 T. sugar mixture evenly over each rectangle, pressing in lightly. Starting at longer side, roll up each rectangle, pinching edges to seal. With sharp knife, cut 1 roll in half lengthwise, forming 2 strips. With cut side up, carefully overlap strips 2 times to form twist. Press ends together to seal. Place on greased cookie sheet. Repeat with reamining dough.
• Sprinkle with remaining sugar nut mixture.
• Bake at 375 for 10-15 minutes or until golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.