Turkey Taco Ring


    Taco Ring
  • 1 small red onion, divided
  • 11/4 lbs (575 g) 93% lean ground turkey
  • 21/2 tbsp (37 mL) Tex-Mex Rub
  • 6 oz (175 g) cheddar cheese (11/4 cups/300 mL grated)
  • 2 pkg (8 oz or 235 g each) reduced-fat refrigerated crescent rolls
  • 1   egg white, lightly beaten
    Salsa & Toppings
  • 1 small jalapeño pepper, seeded
  • 1/2 cup (125 mL) loosely packed fresh cilantro
  • 1 tbsp (15 mL) fresh lime juice
  • 1   garlic clove
  • 1/4 tsp (1 mL) salt
  • 1 cup (125 mL) grape tomatoes
  • 2 cups (500 mL) thinly sliced romaine lettuce


  1. Preheat oven to 375°F (190°C). Cut onion in half. Using Food Chopper, chop half of onion. Set aside remaining onion for the salsa. Cook onion, turkey and rub in (12-in./30-cm) Skillet over medium heat 10-12 minutes or until turkey is no longer pink, breaking into crumbles with Mix ‘N Chop. Drain, if necessary. Transfer turkey mixture to Classic Batter Bowl

  2. Meanwhile, using Microplane® Adjustable Coarse Grater, grate cheese. Stir 1 cup of the cheese into turkey mixture. 

  3. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on White Large Round Stone with Handles with wide ends 4 in. (10 cm) from edge of stone. (Points will extend off of the edge of the stone.) Roll wide ends of dough toward center to create a 5-in. (13 cm) opening (see Cook’s Tips). 

  4. Using Large Scoop, scoop filling evenly over dough. Bring points of triangles up over filling and tuck under dough at center to form a ring. Brush with egg white. Sprinkle with remaining cheese. Bake 20-25 minutes or until golden brown.  

  5. Meanwhile, for salsa, cut onion and jalapeño into chunks. Using Manual Food Processor, process remaining onion, jalapeño, cilantro, lime juice, garlic pressed with Garlic Press and salt until coarsely chopped. Add tomatoes; process until mixture reaches consistency of salsa. 

  6. Remove stone from oven and serve with salsa and shredded lettuce. 


  • 8  servings of 2 rolls per serving 
  •   servings

Nutrients per serving:

U.S. Nutrients per serving (2 rolls per serving): Calories 210, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 6 g, Fiber 1 g, Protein 20 g 

Cook's Tips:

To create a 5-in. (13-cm) opening, place the storage container for the Biscuit Cutters in the center of the stone.
Serve salsa in a bell pepper cup! Cut top off of pepper with V-Shape Cutter; scoop out seeds and veins with Scoop Loop™. Fill with salsa. Place in center of Taco Ring and surround with lettuce.

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