This is a super easy recipe I developed about 8 years ago. It remains one of Michael’s absolute favorite meals. Out of the 10 bundles, he usually eats 6…. 

One can refrigerated crescent rolls (10 rolls)

1/2 cup refried beans (use canned refried beans or use cooked beans of your choice and mash or blend in the food processor)

1/3 cup shredded cheese (cheddar, co-jack, mexican blend, taco blend)

2 tablespoons salsa

Dipping Sauce: (Michael calls it “pink sauce”.)

2 ounces cream cheese, softened

2 ounces sour cream

2 tablespoons salsa

Preheat oven to 400*. Mix the beans and salsa. Unroll each crescent roll and stretch a little. Place crecents on a non-stick cookie sheet. Place a tablespoon of bean mixture on the widest end of the crescent roll. Top with about a tablespoon of cheese. Pull corners of crescent dough around bean and cheese filling (kind of like a diaper). Pinch all seams closed. Repeat with all crescents.

In a small bowl, mix sauce ingredients.

Bake beany cheesy bundles for 10-12 minutes, or until golden brown. Serve immediately with dipping sauce on the side.

Tips: You can use your favorite salsa or check out mine here.

Use reduced fat crescent rolls, reduced fat cream cheese, reduced fat cheese, and cook your own beans to make this recipe healthier (and just as yummy).

I like to serve this with mexican rice and sauce from a packet or white rice with butter, salt, pepper and cilantro.