La Paloma Salsa Nacho Bites

I had some left over Pillsbury Crescent Rolls after our St. Patrick's Day Party a couple of weeks ago.  These crescent rolls are a delicacy, and I didn't want to waste them.  I decided to utilize these wonderful treats to change up our La Paloma Salsa Nachos. 

While this recipe may also be made with enchilada sauce - either as part of the meat cooking process or as a dressing, I prefer our thick and chunky salsa to add some spice while keeping the classic tomato flavor profile that our salsa lends to any dish.

Here is the chicken version, but the beef version tastes great.

La Paloma Salsa Bites

1 can Pillsbury Refrigerated Crescent Sheet
1 cup La Paloma Salsa
1 cup thinly cooked and shredded grilled chicken/beef
1/2 cup Monterrey Cheese shredded
2 Eggs

Preheat the oven to 375 degrees.  Beat the two eggs and leave aside. 

Unroll the sheets on to a non-porous surface or on a cutting board and separate the sheets into the provided triangles.  Evenly spread the La Paloma Salsa, shredded chicken or beef and the cheese over the Crescent sheets.  Roll up the triangles and pinch the corners to try to make a seal and place them seem side down on a cookie sheet.  Brush the beaten eggs over the tops of the bites and cook for 15 minutes.

Serve warm with the leftover salsa and guacamole for a dipping sauce.