Taco Pockets
No crisping sleave, sodium stearoyl lactylate, or methylcellulose required! This is the NEW walking taco. And it's a champ.
Ingredients
1/2 can refrigerated pizza dough
1/2 cup shredded beef
1/2 cup shredded Mexican cheese
2 tablespoons cup salsa roja
2 tablespoons sliced black olives
Sour cream, for serving
Taco sauce, for serving
Instructions
Unroll pizza dough and cut into 2 equal squares.
Combine beef, cheese, salsa, and olives.
Place 1/2 of the filling in the middle each square. Fold up the sides and roll each like a small burrito.
Transfer taco pockets to a parchment lined baking sheet and bake at 400F for 20-25 minutes until golden brown.
Serve with sour cream and taco sauce.
Taco Pockets
Ingredients
Instructions
- Unroll pizza dough and cut into 2 equal squares.
- Combine beef, cheese, salsa, and olives.
- Place 1/2 of the filling in the middle each square. Fold up the sides and roll each like a small burrito.
- Transfer taco pockets to a parchment lined baking sheet and bake for 20-25 minutes until golden brown.
- Serve with sour cream and taco sauce
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
I know - you're thinking, "Why haven't I bread pudding-ed anything lately?" Don't worry. I am sure there are other retro desserts out there you could bread pudding. But good luck topping this one!