Mexican Turkey Crescent Bake

This morning on Facebook,  Pillsbury posted this quick easy weeknight meal.  I don't usually  do anything new on a weeknight.  I like to come home from work, make something tried and true  (and quick) and get down to business with my books (or writing a letter, or  watching TV with the Handyman, or...well, you get the idea.  )
Anyway, I thought I would give this a try as it's a five-ingredient dish.
I was home by 5:15, this dish was made and in the oven and we were sitting down to eat at 6:00.  At 6:30, we had to put on our pajamas because our pants were too tight from eating this.
That's a little bit of an exaggeration, but we really liked it.  It was  a bit spicy, but we liked that.   I used pinto beans instead of the black beans it called for, because I couldn't find the type of black beans they suggested.  We have nothing against black beans at all....just don't have them with chipolte and corn here in Winnemucca.

Okay, so it's not steak and shrimp, but it was good on a chilly fall evening.

Mexican Turkey Crescent Bake

1 lb ground turkey, cooked and drained
1 can  (21oz) black beans in chipolte sauce with corn and red peppers
1 TB taco seasoning mix  (from package)
1 can Pillsbury refrigerated crescent dinner rolls.
1 1/2 cups shredded Mexican cheese blend

In a skillet, mix turkey, beans and taco seasoning. Heat to boiling over med-high heat, stirring occasionally.
Separate dough into two long rectangles.  Place in ungreased 12x8 glass baking dish, press over bottom of pan to form crust. Be sure to press perforations to seal.  Spoon turkey mixture over dough,  sprinkle with cheese.

Bake at  375 F  15-20 minutes.  Top with sour cream if desired.

***I could not find  Black beans in chipolte sauce here in my little town, but I did  find  pinto beans in chipolte sauce and black beans with jalapeno and lime.  It was a toss up, but I chose the pinto beans.  I also used more of the taco seasoning than the recipe called for.