Tacos in the form of a pot pie?  Sure...why not?  The flaky, buttery crust adds a comforting touch to the zesty flavors of taco meat, crisp vegetables, salsa and creamy jalapeño dressing.  

Taco Pot Pies
Total Time: 30-32 minutes
Prep: 20 minutes
Cook: 10-12 minutes

What you'll need
4 ounce can Pillsbury Original (or reduced-fat) Crescent Rolls
1/2 pound lean ground turkey 
1/2 taco seasoning packet 
1/4 cup water
1/2 can (about 5 ounces) Rotel Diced Tomatoes with Green Chilies 
1/2 can yellow corn, drained 
1/4 onion, diced
1/2 bell pepper, diced 
1/4 cup shredded cheddar cheese 
salsa
creamy jalapeño dressing 
2 x 14 ounce oven safe bowls

Directions
1. Preheat oven to 375 degrees F. 
2. Brown ground turkey in a medium skillet over medium heat.  Continue to break up meat with a spoon until it is cooked through, about 10 minutes. 
3. Stir in water and taco seasoning; let simmer for 5 minutes or until liquid is absorbed.  Divide taco meat and pour into each oven safe bowl.
4. Return skillet to your stove top.  Add diced tomatoes with green chilies, corn, onion and bell pepper. Cook vegetables over medium heat for 3-5 minutes.  Divide and pour vegetables over the taco meat.

5. Add a layer of shredded cheddar cheese.

6. Open crescent roll package and unroll the dough.  Fuse two of the crescent roll triangles together to form a rectangle, then fold the rectangle in half width-wise to thicken the dough.  Place crescent rolls over the top of each bowl (I'd recommend greasing the rim of the bowl first).

7. Bake for 10-12 minutes or until the rolls are golden brown. 
8. Carefully remove the bowls from the oven.  Top with salsa and a drizzle of creamy jalapeño dressing.  Enjoy!

Be sure to save the leftover Rotel Diced Tomatoes with Green Chilies, yellow corn, onion, bell pepper and taco seasoning for tomorrow's recipe -- Turkey Taco Chili.  Stay tuned!