Taco-Stuffed Pockets Recipe - Pillsbury.com

Step 1

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium -high heat 5 to 7 minutes, stirring frequently, until no longer pink; drain. Add taco seasoning mix and water. Cook 1 to 2 minutes or until sauce thickens slightly; stir in salsa. Remove from heat; cool slightly. Stir in 1/2 cup cheese.

Step 2

Unroll dough; separate into 4 (6x4-inch) rectangles. Place dough rectangle on ungreased cookie sheet; firmly press perforations to seal. Top short side of rectangle half with about 1/3 cup filling.

Step 3

Fold dough from top over filling; firmly press edges with fork to seal. With fork, prick top of each to allow steam to escape. Repeat for remaining dough and filling.

Step 4

Bake 13 to 15 minutes or until deep golden brown. Cool 5 minutes; remove from cookie sheet. Serve with traditional taco toppings (lettuce, cheese and tomatoes).