Taco Crescent Ring Recipe
1 pound of ground beef
1 package of taco seasoning mix (your choice)
1 cup of shredded cheddar cheese
2 cans of Pillsbury refrigerated crescent rolls
For inside before serving:
Shredded lettuce, chopped tomatoes, sliced ripe olives, chopped green onion, taco sauce or salsa as desired, or as a variation serve with guacamole in the center ring
Heat oven to 375 degrees
In a skillet, cook meat until brown and crumbly and no longer pink
Add taco seasoning mix and about 1/2 cup of water
Simmer four to five minutes.
In a bowl, mix the meat mixture with the shredded cheese
Unroll both cans of dough and separate into sixteen triangles
On an ungreased large cookie sheet, arrange triangles in a ring so the short sides of the triangles form a five inch circle in the center. Dough will overlap and should look like the sun.
Spoon the beef mixture onto the half of each triangle closest to the center ring.
Bring each dough triangle up over filling, tucking dough up under bottom of dough to secure it. Repeat around the ring until the entire filling is enclosed (some filling might show a little)
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool five to ten minutes.
Carefully move to a serving plate before cutting into serving slices. Don’t forget to fill the center ring with your favorite ingredients before serving.
Note: I did try this recipe that came across my email and it was good, but I would add a bit more cheese and a bit more liquid to make the end product juicier. My husband liked it but said it was a bit drier than tacos. I think the dough soaks up some of the juice.
Also, it’s a bit hard to get this sun shape even all the way around. I think with practice it would be easier.