1/2 cups taco sauce
1 cup shredded chicken (cooked in above mentioned taco sauce)
1/2 cup corn
1 can refrigerated crescent dinner rolls
1 tablespoon yellow cornmeal
1/2 cup finely shredded Mexican cheese blend (2 oz)
Sour cream, salsa or sliced ripe olives, if desired
DIRECTIONS
1. Heat oven to 375°F. Spray 8 medium muffin cups with cooking spray.
In 1-quart saucepan, heat taco sauce with chicken over medium heat,
stirring occasionally, until thoroughly heated.
2. Unroll dough and separate into 4 rectangles;
press each into 8x4-inch rectangle, firmly pressing perforations to seal.
Cut each in half crosswise, making 8 squares.
Sprinkle both sides of each square with cornmeal.
Press each in bottom and up side of muffin cup;
turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
3. Spoon about 2 tablespoons chicken mixture into each cup.
Sprinkle cheese over each.
4. Bake 12 to 17 minutes or until edges are deep golden brown.
Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
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