Ingredients
1/2
cup thick and chunky black bean and corn salsa (from 16-oz jar)
3/4
cup shredded cheddar Jack cheese (3 oz)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Preparation
Cut two 8-inch rounds of cooking parchment paper. Place one round in bottom of air fryer basket. Spray with cooking spray. In small bowl, mix salsa and 1/2 cup of the shredded cheese.
If using crescent rolls, separate dough into 4 rectangles; reshape each rectangle to form 6x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet, unroll and cut into 4 (6x4-inch) rectangles.
Spoon about 3 tablespoons of the salsa mixture onto center of each rectangle to within 1/2 inch of edges; top each with 1 tablespoon of the remaining cheese. Fold dough in half from top over filling; firmly press around edges with fork to completely seal. Place two filled crescents on parchment in air fryer basket, spacing apart.
Set air fryer to 325°F; bake 8 to 10 minutes or until deep golden brown on top and sturdy enough to turn. Using tongs or spatula, carefully turn over crescents, and bake 3 to 6 minutes longer or until dough is baked through and deep golden brown. Remove from air fryer; cover loosely with foil to keep warm while baking second batch. Repeat for remaining filled crescents, and place on remaining parchment round in basket of air fryer. Bake as directed above. To serve, cut in half diagonally.
