Taco Ring

Name: Taco Ring
Yield: 8 servings
Ingredients: 1½ lb (700 g) lean (90%) ground beef; 1 pkg (1–1.25 oz/30–35 g) taco seasoning mix; 1¾ cups (7 oz/200 g) shredded cheddar cheese, divided; 2 tbsp (45 mL) water; 2 pkg (8 oz /250 g each) refrigerated crescent rolls; 1 egg white, lightly beaten; Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream

This meat-filled pastry ring has been a classic Pampered Chef recipe for many years!

Ingredients

1½ lb (700 g) lean (90%) ground beef
1 pkg (1–1.25 oz/30–35 g) taco seasoning mix
1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
2 tbsp (45 mL) water
2 pkg (8 oz /250 g each) refrigerated crescent rolls
1 egg white, lightly beaten
Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream

Directions

Preheat the oven to 375°F (190°C). Cook the ground beef in a large nonstick skillet over medium heat for 10–12 minutes or until it’s no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a large bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.
Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Pizza Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.
Scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.