Mini Taco Pockets

These are tasty little appetizers, but are a bit messy to put together. :)


1 lb. ground beef
1 medium onion, minced
3 tablespoons taco seasoning
1/2 cup water

8 slices PepperJack cheese
2 cans (8 oz. each) 8 count crescent rolls
3 plum tomatoes, chopped
2 tablespoons chopped fresh cilantro
Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
Drain the fat and return to pan. Add onion and cook until soft. Add taco seasoning and water, and stir thoroughly to combine. Reduce heat to low.  Cover and simmer while preparing crescents.
On a piece of parchment paper, unroll one package of crescents. Cut each triangle in half, so that you have two smaller ones. Gently separate them and arrange on parchment so that they are easy to access.
Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles. Onto each crescent triangle, place one piece of cheese. Place 1 1/2 - 2 teaspoons of ground beef mixture on top of the cheese. Top each with a few pieces of chopped tomato. Sprinkle each with some cilantro.
Fold the points of the dough over, so that it comes together like a diaper, pinching the dough as the pieces come together to secure. Because the triangles are not the same size, some will be easier to put together than others.

Repeat with remaining ingredients and second package of crescents.
Place onto prepared baking sheet. Bake for 13-15 minutes until golden brown.
Recipe Source - 365 Days of Baking