Cheesy Tex-Mex Beef Pockets

• 8 ounces lean ground beef
• 1 cup salsa
• 1/2 cup corn niblets canned, drained
• 1/2 teaspoon cumin ground
• 1/2 teaspoon kosher salt
• 1 refrigerated seamless crescent dough tube, 8 oz
• 1 cup Crystal Farms Shredded Mexican 4 Cheese

1. Preheat oven to 375u0b0 F.
2. Brown ground beef in a 10-inch nonstick skillet over medium-high heat. Drain grease from the meat.
3. Reduce heat to medium-low. Stir in salsa, corn, cumin and salt. Cook 3-5 minutes until corn is tender.
4. Unroll crescent roll dough and cut into 4 rectangles. Place on ungreased cookie sheet. Press each piece of dough into an 8x4-inch rectangle.
5. Spoon 1/2 cup of beef mixture onto one end of each rectangle to within 1/2-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.
6. Bake 15-20 minutes or until deep golden brown. Remove from cookie sheet immediately.

lean ground beef, salsa, corn niblets, cumin ground, kosher salt, crystal farms

Taken from www.yummly.com/recipe/Cheesy-Tex-Mex-Beef-Pockets-1056365 (may not work)