Taco Ring

Taco meat and crescent rolls- what's not to like? I have never made the cool bell pepper filled with salsa but I think it would present beautifully for company! I often will make extra ground turkey and freeze it in bags until I need it- and this is a perfect use for that frozen meat also. This is really good with a salad, or you can save some extra meat and make my favorite taco salad to go alongside it.

Also, when I am cooking this for just our family, one can of crescent rolls is plenty.

Taco Ring

Ingredients
3/4 lb lean ground turkey (or beef )
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls

Optional - salsa, sour cream, lettuce, tomato, onion, black olives and 1 Medium Bell pepper if you want to serve the salsa that way

Directions

Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain. Stir in taco seasoning mix, cheese and water.
Preheat oven to 375°F.

Unroll crescent dough; separate into triangles. 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.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.

Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).

Bake at 20-25 minutes or until golden brown.

Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired). If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring. Add your toppings to top of ring and finish with more shredded cheese and sour cream.