“Cheesy” Taco Stuffed Crescent Rolls: Dairy & Egg Free

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I love Pinterest. I was inspired by this chimichanga pin, which only had some ingredients listed. When I clicked on the link, it only showed a photo. (I wasn’t sure which flour tortillas were safe for us, so I decided to improvise and use crescent rolls instead. The pin didn’t include any measurements, either.) But it sounded so delicious so I experimented and figured out what works for us. That plus the dairy substitutes equals one of my new favorite easy lunch or dinner recipes! (If you are not dairy free then use regular cream cheese and cheddar cheese!)

I have made this three times in about two weeks. I have used chopped frozen chicken (click here to read how I cook and freeze chicken) and frozen pre-cooked ground chuck (click here to read how I prepare the ground chuck.) The recipe is equally delicious with chicken or beef!

“Cheesy” Taco Stuffed Crescent Rolls

Ingredients:

  • 1 roll of Pillsbury crescent rolls (easiest option), crescent rounds, or the crescent seamless dough
  • 1 container of Daiya plain cream cheese style spread
  • 1/2 cup of Daiya cheddar style shreds
  • 1 cup of pre-cooked chicken or pre-cooked ground beef
  • 1 teaspoon of homemade taco seasoning (click here to see the recipe I use from 100 Days of Real Food)

Directions:
1. Pre-heat oven to 375 degrees.
2. In a medium sized bowl, scoop about 1/3 of the Daiya cream cheese style spread, three small handfuls of the Daiya cheddar style shreds or about 1/2 cup, 1 teaspoon of taco seasoning, and your frozen meat. Mix well. You may have to put this in the microwave for 10-15 seconds if you cannot easily mix this.

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3. Line a cookie sheet with foil. Spread out crescent dough. Put two spoonfuls of taco meat mixture in each crescent roll. If you have remaining taco mixture after you’ve done all eight cresent rolls, go back and add more to each crescent roll. Close the crescent rolls.

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4. Bake for approximately 13 minutes. Enjoy the “cheesy” yumminess!