Ingredients
1 pound ground beef1 large onion, chopped2 cups shredded cheddar cheese1 cup salsa1 can (4 ounces) chopped green chiles1 teaspoon garlic powder1/2 teaspoon hot pepper sauce1/4 teaspoon salt1/4 teaspoon ground cumin3 tubes (8 ounces each) refrigerated crescent rollsOptional: Shredded lettuce, sliced ripe olives, chopped tomatoes and sliced seeded jalapeno pepper
Preparation
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.
