Mexican Sloppy Joes

Recipe from Pillsbury Crescents recipe booklet. Putting here for safe keeping.

• Ready In: 45 mins
• Yields: 8 sandwiches

Ingredients

• 2 (8 ounce) cans  crescent  dinner rolls
• 1⁄2 lb lean ground beef
• 2  tablespoons  old el paso  taco seasoning mix
• 1  cup  old el paso thick 'n chunky salsa
• 1  cup  shredded cheddar cheese, pepper-jack cheese blend
• 1  egg, beaten
• 1  tablespoon cornmeal

Directions

1. Heat oven to 375°F Spray cookie sheet with cooking spray. Unroll both cans of dough on work surface and pinch seams to seal. Press into two 12x8-inch rectangles, cut into total of 8 rectangles.
2. in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked. Stir in taco seasoning mix and salsa, simmer 5 minutes. Spoon about 1/4 cup meat mixture in center of 1 dough rectangle. Sprinkle with 2 tablespoons cheese. Fold rectangle over to form triangle; press edges with fork to seal. Place on cookie sheet. Brush with egg; sprinkle with cornmeal. Repeat with remaining dough and filling.
3. Bake 10 to 15 minutes or until deep golden brown.