Fun little pockets of meat and cheese. Can be made in smaller versions as appetizers.
2 (8 count) cans crescent rolls
1 pound ground beef
1 medium onion, chopped
2 (4 ounce) cans whole green chiles
1 cup grated Monterey jack/cheddar mix cheese
Chopped green onions
Additional grated cheese, optional
Sliced black olives, optional
Heat oven to 375º F.
Cook onion and ground beef until done.
Open 1 can of crescent rolls and separate dough into rectangles and place them at least 1-inch apart on a cookie sheet sprayed with a nonstick cooking spray.
Slit each of four green chiles chili down the length and open up to flatten them.
Remove any seeds.
Lay one chile on each rectangle.
Using a slotted spoon, spoon the drained ground beef onion over the 4 rectangles.
Top each with about 1/4 cup of cheese mixture.
Open second can of crescent rolls and separate into rectangles.
Gently lay a rectangles over each Davy Crocket.
You don't have to stretch the dough down to cover the edges.
The dough will bake down and cover most of it.
Bake 15 minutes or until golden brown.
Let each diner top their Davy Crockett with sour cream, chives (or diced green onions). You can also top with additional shredded cheese and olives, if desired.