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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Meet the Cook: While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer! -Brenda Johnson, Davison, Michigan Ingredients:
2 cups (8 ounces) shredded cheddar cheese, divided |
2 tablespoons water |
2 to 4 tablespoons taco seasoning |
1/2 pound ground turkey or beef |
2 tubes (8 ounces each) refrigerated crescent rolls |
1/2 medium head iceberg lettuce, shredded |
1 medium tomato, chopped |
4 green onions, sliced |
1/2 cup sliced ripe olives |
2 jalapeno peppers, sliced |
sour cream and salsa, optional |
Directions:
1. In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375°.
3. Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
4. Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.
5. Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired. Yield: 16 servings.
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