Taco Crescent Ring
Cheryl Croce Culver
Enjoy Good Food
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- 2 pkg
- refrigerated crescent rolls
- 1 lb
- ground beef or ground turkey
- 1 large
- onion diced(1/2 for meat mixture)
- 2 clove
- garlic minced
- 1 medium
- anaheim pepper diced(for meat)
- 1 pkg
- taco seasoning mix(i make my own)
- 1 1/2 c
- grated cheddar mexican or taco cheese
- 12 c
- handful of lettuce
- 2 medium
- roma tomatoes, diced
- 1.2 can(s)
- black ripe olives(sliced)
- avocado, onions, sour cream, your choice of toppings
Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and
points toward outside. (There should be a 5 inch diameter opening in center.), sprayed very lightly with
cooking spray. Use some of the leftover crescent roll slices to make the center a bit thicker as this will
hold the meat.
Brown meat in a frying pan until no longer pink, Add 1/2 your diced Onion, and your garlic and Anaheim pepper. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for simmer a few moments till water cooks off.
Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the
meat. Pull crescent roll points over meat and cheese and tuck in.
Bake at 350 degrees until pastry is golden brown (20-30 min).
Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, onions, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.