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Prep 20min
Total35min
Servings8
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Ingredients
1
egg
1
tablespoon from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
32
whole cashews
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Steps
1
Heat oven to 375°F. In small bowl, mix egg and taco seasoning mix with fork until well blended; set aside.
2
Spray large cookie sheet with cooking spray. Separate crescent dough into 8 rounds; unroll into strips. Fold each strip in half; starting at folded end, twist 2 to 3 times, leaving 1 inch untwisted on other end. Place on cookie sheet.
3
Using a paring knife or kitchen scissors, cut each untwisted end to make 4 claws. Cut a small slit in each claw. Place 1 cashew in each slit; press to seal cashew in place to make nail. Brush entire claw with egg mixture. Repeat with remaining ingredients.
4
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet.
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Even at room temperature, these claws taste yummy. Pack them with your child's lunch for a frightfully fun surprise.
Serve these claws warm, with a hearty bowl of soup or chili.
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