Protein Snacks To Go: Taco Pop-Tarts
This recipe assumes you’re using leftover taco filling and a store-bought crust but the techniques are the same if you’re starting from scratch either way.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 6 1x
Ingredients
Scale
- 1 1/2 cups taco meat/bean filling
- 1 cup shredded cheddar cheese
- 2 pie crusts
Instructions
- Unroll pie crust and cut into long rectangles, trimming off the edges of the circle: You’ll easily get two rectangles from one crust. Gather and roll out the trimmed edges to make the third rectangle from one crust.
- Add about 1/4 cup of taco filling to one side. Top with a sprinkle of cheddar cheese.
- Fold one side of the rectangle over your filling and crimp with a fork.
- Brush with a beaten egg, if you want a golden top. Otherwise, skip this step.
- Poke air holes in the top of your Pop-Tart.
- Bake at 425 degrees F for 12-15 minutes until crispy.
- Store in an air-tight container in the fridge.