These little burritos are so easy to make and very tasty. You can cut them in 1/2 and serve as an appetizer or eat 2 full ones to make a meal. The first time I made them I only used 1/2 a box of spinach and I was one burrito short of a 12 pack. It could have used the whole box so that's what I recommend. Also, it's a loose 1/4 cup of filling, not a packed one. Enjoy!!!
INGREDIENTS:
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1 cup shredded cooked chicken breast
1/2 cup canned black beans, drained, rinsed
1/2 cup frozen corn
1 cup shredded pepper Jack cheese (4 oz)
1 package (1 oz) taco seasoning mix (or make your own)
2 cans (8 oz each) Pillsbury® refrigerated crescent roll sheets
DIRECTIONS:
1. Heat oven to 375°F. In large bowl, mix spinach, chicken, beans, corn, cheese and taco seasoning mix; set aside.
2. Unroll 1 can of crescent dough. Press or roll into 13x9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.
3. Spoon about 1/4 cup spinach mixture onto center of each square. Bring up one side of dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On ungreased cookie sheet, place rolls seam sides down and 2 inches apart.
4. Repeat with second can of dough and remaining spinach mixture.
5. Bake 14 to 18 minutes or until edges are golden brown. Cool 10 minutes. Serve warm with sour cream and salsa.
Makes 12 servings for a meal or 24 appetizers
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