Cheesy Fish Stick Taco Dogs Recipe

Ingredients

8

frozen battered or breaded fish sticks

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1

tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)

4

slices (2/3 oz each) American cheese, each cut into 4 strips

3

tablespoons Old El Paso™ Thick ’n Chunky salsa

Preparation

Heat oven to 375°F. Spray 15x10-inch pan with sides with cooking spray. Place fish sticks in single layer in pan. Bake 10 minutes, turning once.

Meanwhile, separate dough into 8 triangles. In shallow bowl, place taco seasoning mix. Lightly dip one side of each triangle into seasoning mix, coating evenly. Place triangles on work surface, seasoning side down.

Place 1 baked fish stick on shortest side of each triangle. Top each fish stick with 2 strips of cheese and about 1 teaspoon salsa. Starting with shortest side of each triangle, roll up dough around fish stick; place cheese-side-up in same pan.

Return to oven; bake 12 to 15 minutes longer or until golden brown.