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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My husband and I created the recipe for this hearty snack, relates Braham, Minnesota field editor Sandra McKenzie. Our whole family enjoys it. Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1 package (8 ounces) cream cheese, softened |
1 cup (8 ounces) sour cream |
1 pound ground turkey or beef |
1 envelope taco seasoning |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 medium tomato, chopped |
3/4 cup shredded cheddar cheese |
3/4 cup shredded part-skim mozzarella cheese |
1 cup shredded lettuce |
Directions:
1. Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 8-10 minutes or until light golden brown; cool on a wire rack.
2. In a small bowl, combine cream cheese and sour cream until blended; spread over crust. Chill 30 minutes.
3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate. Yield: 12-16 servings.
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