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Mini Crescent Burritos

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This kid-approved dish features Margaret Holmes Chopped Spinach, Seasoned Black Beans and Buttered Corn.
Course Main Course
Servings 4

Ingredients

  • 1 14 oz. can Margaret Holmes Chopped Spinach, squeezed to drain
  • 1 cup shredded cooked chicken breast
  • 1/2 cup Margaret Holmes Seasoned Black Beans drained and rinsed
  • 1/2 cup Margaret Holmes Buttered Corn drained
  • 1 cup shredded pepper Jack cheese 4 oz.
  • 1 1 oz. package taco seasoning mix
  • 2 8 oz. cans refrigerated garlic butter crescent dinner rolls (16 rolls)
  • 1 egg white beaten
  • 3/4 cup sour cream
  • 3/4 cup salsa

Instructions

  • Heat oven to 375°F.
  • In a large bowl, mix Margaret Holmes Chopped Spinach, chicken, Margaret Holmes Seasoned Black Beans and Buttered Corn, cheese and taco seasoning mix; set aside.
  • Unroll 1 can of crescent dough; press perforations to seal. Press or roll into 13X9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.
  • Spoon about 1/4 cup spinach mixture onto center of each square.
  • Bring up the sides of each square and pinch to seal at the top.
  • On ungreased cookie sheet, place rolls with seam sides up and 2 inches apart. Repeat with second can of dough and remaining spinach mixture.
  • Brush rolls with egg white.
  • Bake 14 to 18 minutes or until edges are golden brown.
  • Cool 10 minutes. Serve warm with sour cream and salsa, if desired.