1 lb ground beef or Halal chicken or turkey

1 packet Halal taco seasoning

1/4 cup water

1 cup salsa (mild or spicy)

1 1/2 cups shredded cheese (cheddar, mozzarella, or Mexican blend)

2 cans (8 oz each) refrigerated crescent roll dough (Halal-certified)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon dried oregano

Pinch of salt

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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet over medium heat, cook the ground meat until browned, breaking it apart as it cooks.
Add the taco seasoning and water, then simmer for 5–7 minutes until thickened.
Remove from heat and let cool slightly, then stir in the salsa and 1 cup of shredded cheese. Allow filling to cool completely.
Unroll the crescent dough and separate into triangles, pressing seams together if needed.
Spoon 1–2 tablespoons of filling onto the wide end of each triangle.
Roll the dough from the wide end to the tip, sealing edges, and place seam-side down on the baking sheet.
Brush tops with olive oil and sprinkle with garlic powder, oregano, and salt.
Bake for 12–15 minutes until golden brown and crisp.
Cool slightly and serve with desired toppings or dips.

Do not overfill to prevent leaking.

Reheat in the oven or air fryer for best crispiness.

Vegetarian filling can be made with black beans or plant-based crumbles.

Cheese blends can be customized to taste.