Tacos in a sleeping bag

Be sure to visit the link for step by step directions with pictures.

Taco in a sleeping bag
from once a month mom


Ingredients:
2 packages refrigerated crescent roll or biscuit dough
1 lbs. ground beef or turkey
1 package taco seasoning
.5 cup cheddar or mozzarella cheese, shredded
shredded lettuce, tomatoes, sour cream, etc. if desired


Directions:
Preheat oven to 375ºF. Brown the ground beef or turkey in a skillet. Drain in a colander and rinse well in hot water to remove grease. Return to skillet. Add taco seasoning; mix well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 TBSP taco meat and a sprinkling of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Place on a baking sheet at bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired.


Freezing Directions:
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.
Servings: 16 rolls


Tacos in a Sleeping Bag 
from Veggie Converter
Ingredients
1 package refrigerated crescent roll or biscuit dough
1 "pound" ground beef substitute (about 1/4)
1/4 C taco seasoning (you can find my recipe in this post)
1/2 C Mexican blend cheese
shredded lettuce, tomatoes, sour cream, etc. if desired 

Directions 
Preheat oven to 375ºF. Add taco seasoning to beef, mix well. Tip: Add enough olive oil to make the seasoning stick to the "beef" well. Unroll crescent rolls or biscuits. Top each piece of dough with approx. 2 Tbsp. taco meat and a sprinkling (by this I assumed a child's handful, or at least my toddler did...she loves it) of cheese. Roll crescent roll around filling (fold over and pinch edges to seal if using biscuit dough). Here's what I did: Get a large spoon out of your silverware drawer and pack it full of "beef," mold that beef tightly with the palm of your hand on top (pressing against the spoon on bottom), making an egg shape. Place that "beef" mound onto the wide end of the crescent and roll it up like you would a normal crescent roll. Then seal the sides together. Packing the "beef" mound tightly makes it oh so much easier because the beef doesn't crumble apart and fall out while you're rolling if you do it that way.

Place the "sleeping bags" on a baking sheet (I actually just rolled them directly on the sheet) and bake at 375ºF for 12-15 minutes or until golden brown. Serve with shredded lettuce, chopped tomatoes, and a dollop of sour cream, if desired. 

Freezing Directions
Follow directions as above. When finished baking, allow to cool completely then flash freeze on a cool cookie sheet. When frozen, place in a gallon freezer bag. To serve: Heat frozen taco rolls in microwave for about a minute or reheat in the oven until heated through.