Ingredients: 

Cooking spray
Parchment paper
1/2 medium sweet onion
1 (8 oz) tube Original Pillsbury Crescents
3 links fresh chorizo sausage (12 oz)
8 oz ground pork
1 tablespoon stir-in garlic paste
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon sazón with coriander and annatto seasoning
1 green onion
2 teaspoons chipotles peppers in adobo sauce
1 cup original crema Mexican-style sour cream
1 cup Pickled Serrano’s and Red Onions (see recipe)

Steps: 

1. Preheat oven to 350°F. Lightly spray baking sheet and line with parchment paper. Finely chop sweet onion (1/2 cup).

2. Unroll crescent sheet on clean work surface; separate into 8 triangles. Slice each triangle in half lengthwise (making 16 triangles); set aside.

3. Remove and discard casings from chorizo. Combine in large bowl: chorizo, sweet onions, pork, garlic paste, cumin, coriander, paprika, and sazón seasoning until just blended. Divide chorizo mixture into 16 equal portions.

4. Arrange 1 portion on widest part of triangle and roll dough over chorizo filling to form crescent roll. Repeat with remaining chorizo mixture and crescent dough. Evenly space on prepared baking sheet. Bake 18–20 minutes until sausage is 160°F.

5. Meanwhile, thinly slice green onion. Mince chipotles and combine with crema, in small bowl, until blended. Drain Pickled Serrano’s and Red Onions.

6. Remove crescent roll ups from oven and set aside to cool slightly. Serve warm; evenly garnish with spicy crema, serrano’s and onions, and green onions.

 

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Pickled Serrano’s and Red Onions 

Active Time – 20 minutes, Total Time – 2 hours (Makes 6 servings)

Ingredients: 

1/2 cup red onion
2 serrano peppers
3 cloves garlic
2 limes, for juice
1/2 cup water
1/2 cup white distilled vinegar
4 tablespoons granulated sugar
1 tablespoon kosher salt
1/2 teaspoon dried oregano

Steps: 

1. Thinly slice onion, serrano peppers, and garlic. Juice limes (4 tablespoons).

2. Combine in medium saucepot: lime juice, water, vinegar, sugar, and salt until blended. Bring to boil over high and cook until sugar is dissolved. Remove pot from heat and stir in onions, peppers, garlic, and oregano.

3. Cool to room temperature. Drain onion mixture and store until ready to serve. (Makes about 1 cup.)