1 avocado - cubed
1 mango - cubed
3 ripe tomatoes
1 cup sour cream
1/2 plate (8.5 ounce) can refrigerated crescent roll dough
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 dash hot sauce
In a large bowl, layer avocado, mango, tomatoes and sour cream. Layer the two rolls on sheets of greased cookie sheets.
Prepare the filling by slathering the topping with salt and pepper. Cut into paper rolls: dice the diced, rounded tomatoes with a fork. On a lightly floured surface, make a flat cut to fit the dough by using a cookie or pastry-topping applicator. Flatten one roll and press seam toward sides of dough. Turn dough out onto a large tray or plate and fill the rim with water.
Apply 1 tablespoon of salt to the outer edge of the rolled dough and 1/4 teaspoon of pepper to the inside.
Continue filling the roll seam-side down with the water and sauce. Seal the rolls with plastic wrap.
Bake in a preheated skillet or in the preheated oven for 20 to 25 minutes, or until golden brown and firm.
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