Preheat oven to 375°F (190°C).

Spray a cookie sheet with cooking spray.

Unroll both cans of crescent dinner rolls on a work surface.

Pinch the seams together to seal the dough, creating one large rectangle.

Press the dough into two 12x8-inch rectangles.

Cut each rectangle into 4 equal rectangles, for a total of 8 rectangles.

In a 10-inch skillet, cook lean ground beef over medium-high heat for 5 to 7 minutes, stirring frequently, until thoroughly cooked.

Drain any excess grease.

Stir in Old El Paso taco seasoning mix and Old El Paso thick 'n chunky salsa.

Simmer for 5 minutes, stirring occasionally.

Spoon about 1/4 cup of the meat mixture into the center of each dough rectangle.

Sprinkle 2 tablespoons of shredded cheddar cheese on top of the meat mixture.

Fold the rectangle over to form a triangle.

Press the edges with a fork to seal the triangle.

Place the filled triangles on the prepared cookie sheet.

In a small bowl, beat one egg.

Brush the tops of the triangles with the beaten egg.

Sprinkle cornmeal evenly over the egg-washed triangles.

Bake for 10 to 15 minutes, or until the triangles are deep golden brown.