Dallas Cowboy Tacos
Yield
3 servingsPrep
15 minCook
25 minReady
45 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sausage
|
*
|
| 1 | cup |
velveeta cheese
|
* |
| ½ | cup |
onions
chopped |
|
| 2 | cans |
crescent roll dough
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sausage
|
*
|
| 237 | ml |
velveeta cheese
|
* |
| 118 | ml |
onions
chopped |
|
| 2 | cans |
crescent roll dough
|
*
|
Directions
Cook sausage over medium heat until well browned, drain.
Stir in the onions and also brown.
When completed, open can of rolls and stretch the dough until thin without splitting or tearing.
In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that.
Then roll the dough as you would a regular cresent roll.
Make sure you pinch all the open areas closed.
Bake in preheated oven at 375℉ (190℃) F for 10 to 12 minutes.
