Taco Roll-ups

From Mishelle Padbury,

30-day Gourmet Freezer Cooking

1 lb. ground beef

1 pkg taco seasoning

2/3 C water

1 lb. frozen bread dough, thawed

2 C cheddar cheese, grated

Preheat oven to 350°.  Brown ground beef.  Chop to make into small crumbles.  Drain any excess grease off.  Add taco seasoning and water.  Simmer for about 5 minutes; set aside.

Roll out dough into a rectangle, about 20” x 8” and ½” thick.  Spread cheese on the dough, leaving 1” without cheese on the long side away from you.  Cover grated cheese with ground beef.

Starting at long edge closest to you, roll the dough up as if for cinnamon rolls.  Pinch the seam to seal the long edge.  Spray a cookie sheet (or a jumbo muffin tin) with Pam.  Slice the roll into 1” thick slices with a wide-blade knife.  Then tip the slice onto the blade of the knife to move it to the pan (so the filling won’t spill out).  Place about 2” apart.

Bake for 20-25 minutes.  Taco rolls should be slightly brown.  Top with salsa and sour cream and serve with tortilla chips.