Cheesy Tex-Mex Beef Pockets

These tasty beef and cheese pockets are made simple with refrigerated dough. Loaded with ground beef, cheese and salsa, they'll easily become your family’s favorite weeknight meal.


  • 8 oz lean ground beef
  • 1 cup salsa
  • 1/2 cup corn niblets, canned, drained
  • ½ tsp cumin, ground
  • ½ tsp kosher salt
  • 1 tube (8 oz) refrigerated seamless crescent dough
  • 1 cup Crystal Farms Shredded Mexican 4 Cheese
Recommended Crystal Farms Product Substitutions: Crystal Farms Reduced Fat Shredded Mexican 4 Cheese


  • Preheat oven to 375° F.
  • Brown ground beef in a 10-inch nonstick skillet over medium-high heat. Drain grease from the meat.
  • Reduce heat to medium-low. Stir in salsa, corn, cumin and salt. Cook 3-5 minutes until corn is tender.
  • Unroll crescent roll dough and cut into 4 rectangles. Place on ungreased cookie sheet. Press each piece of dough into an 8- x 4-inch rectangle.
  • Spoon ½ cup of beef mixture onto one end of each rectangle to within ½-inch of edges. Top with shredded Mexican 4 Cheese. Carefully fold dough over filling (calzone will be full), pressing seams to seal tightly. Lightly prick top of each calzone with a fork to allow steam to escape.
  • Bake 15-20 minutes or until deep golden brown. Remove from cookie sheet immediately.

Chef's Tips & Suggestions:

  • If the seamless crescent roll dough is unavailable, the triangle version will work.