Description
No need for taco shells here! Crescent rolls become an amazing vehicle for all of the classic taco ingredients in this simple taco crescent ring.
Ingredients
- 1 dash Olive Oil
- 1 pound Ground Beef
- 1 envelope Low Sodium Taco Seasoning
- 1 pinch Salt
- 1 pinch Freshly Cracked Black Pepper
- 1 dash Worcestershire Sauce
- 1 whole Small Onion, Diced
- 2 cans (8 Oz. Size) Crescent Rolls
- 4 ounces, weight Shredded Mexican Cheese Blend
- 2 cups Romaine Lettuce, Roughly Chopped
- 6 Tablespoons Salsa
Preparation
Heat olive oil in a large skillet over medium high heat. Brown the ground beef in it while you break it up with a spoon. As it browns, season the beef with the taco seasoning, salt and pepper. Once it is completely cooked, add the dash of Worcestershire and diced onion. Let the onion soften for a minute, then take the beef off of the heat and set it aside.
Preheat the oven to 350ºF and get out a round pizza stone. Pop open the crescent rolls cans and gently unroll them. There should be 4 rectangles in each can made of two triangles put together. Lay out each rectangle halfway into the pizza stone with the edges touching together to make a large ring for the filling.
Spoon the beef filling in an even layer around the ring, followed by the cheese, lettuce and salsa. Bring the other half of each rectangle over the filling and pinch it into the bottom to close the ring. If the triangles rip apart at the perforations it is no big deal. It makes pretty stripes for the filling to peek through! Bake the taco ring for about 20 minutes for the crescents to get golden brown and crispy. Let it cool and set for a minute, then cut and serve immediately! Enjoy!
