Loaded Taco-Stuffed Cheesy Pockets

Preheat your oven to 375°F (190°C).

Unroll the crescent roll dough and separate it into 8 triangles. On a lightly floured surface, press each triangle out slightly to make it a bit larger.

Assemble the Cheesy Pockets:

Spoon a heaping tablespoon of the cooked taco meat onto the wide end of each crescent roll triangle.

Sprinkle a generous amount of shredded cheddar and Monterey Jack cheese over the taco meat.

Roll up the crescent dough around the filling, starting from the wide end and folding in the sides to enclose the filling. Place the stuffed pockets on a baking sheet lined with parchment paper.

Bake: