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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
2 cups shredded cheddar cheese, divided |
2 tablespoons water |
2 -4 tablespoons taco seasoning |
1/2 lb ground beef |
2 (8 ounce) packages refrigerated crescent dinner rolls |
1/2 head iceberg lettuce, shredded |
1 medium tomato, chopped |
4 green onions, sliced |
1/2 cup sliced ripe olives |
sour cream |
2 small jalapeno peppers, seeded and sliced |
salsa |
Directions:
1. In a bowl, combine cheese, water, and taco seasoning; crumble meat over mixture and mix well.
2. Shape into 16 meatballs; place 1 inch apart in an ungreased 15 x 10 inch baking pan.
3. Bake, uncovered, in a preheated 400° oven for 12-15 minutes or until meat is no longer pink.
4. Drain meatballs on paper towels.
5. Decrease oven temperature to 375°.
6. Unroll crescent roll dough and separate into triangles; place triangles on a 14-inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.
7. Lightly press wide ends together.
8. Place a meatball on each roll, fold point over meatball and tuck under wide end of roll (meatballs will be visible).
9. Bake for 15-20 minutes or until rolls are golden.
10. Fill center of ring with the lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos, and salsa, if desired.
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