Picadillo Crescents

Ingredients
1/2 pound lean ground beef, 7% fat
2 tablespoons sliced green olives
1 tablespoon chopped green chiles (undrained)
1/2 teaspoon adobo seasoning
1/8 teaspoon pepper
2 teaspoons roasted garlic
1 tablespoon flour
1/2 cup Spanish tomato sauce
1 (15-ounce) package pie crust dough (2 crusts)

Steps
1. Preheat oven to 425°F. Preheat large sauté pan on medium-high 1–2 minutes. Combine beef, olives, chiles, seasoning, pepper, and garlic in pan. Cook 5–7 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
2. Reduce heat to medium-low; stir in flour and cook 1 minute. Stir in tomato sauce, cook 2 minutes; then remove from heat.
3. Cut each pie crust into 8 wedges (like cutting pie pieces). Place about one tablespoon meat mixture on wide end of each wedge. Beginning at wide end, roll up wedges. Arrange on baking sheet. Bake 12–15 minutes or until golden. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)