Taco Crescent Squares
1/2 pound ground beef
1/2 cup tomato sauce
1 cup shredded Sharp Cheddar cheese
1 tbsp. Instant minced onion, or 1/4 cup diced onion
2 tbsp. Chopped ripe olives
1 tsp. Chili powder
1 can (8 oz.) refrigerated crescent roll dough
2 tsp. Cornmeal
Brown ground beef in skillet till brown; drain. Stir in tomato sauce, cheese, olives, onion and chili powder. Separate dough into 4 rectangles; firmly press perforations to seal. Press each rectangle slightly to enlarge. Place rectangles 2 inches apart on ungreased cookie sheet; sprinkle each with 1/2 tsp. Cornmeal. Place 1/2 cup meat mixture on one end of each rectangle. Fold dough over filling, forming 4 squares; press edges with fork to seal. Make two slits in top of each square to allow steam to escape. Bake at 375º for 20 to 25 minutes, or until deep golden brown.
Serve hot with sour cream, lettuce and tomato.