Arrange crescent roll triangles in a circle on a foil-lined and lightly sprayed pizza pan or cookie sheet overlapping wide ends just a tiny bit and ends are pointing outwards. (Like a sun!) The open inner circle should be about 5-6 inches in diameter. Scoop meat filling over inner wide part of dough evenly all the way around. Sprinkle top of meat filling with rest of cheese. (I don't even measure this part, and add as much as I like!) Fold point ends of triangles over meat and tuck under base best you can. You can stretch the end of the point if needed. But just a little. *Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Transfer to serving platter. In small bowl, toss lettuce, tomato, green onions and olives with a little salt and pepper. Place into center of taco ring. Fill bottom pepper half with salsa or guacamole. Nestle pepper into very center. Place or pipe little dollops of sour cream on top of taco ring all the way around, place a jalapeno ring if desired, and lightly sprinkle sour cream with a little paprika. For serving, cut with knife and use a pie server or small spatula. *Don't forget to add a spoon to the bell pepper bowl for the salsa or guacamole.
*This last time I made them, I used the Big Country Crescent rolls, baked it at 350 for 23 mintes. (So 20-25 minutes will be the same, but 350, not 375.)