TACO CRESCENT RING
It's no mistake that this genius taco crescent ring is one of the all time, most popular recipes on Pillsbury.com. It's easy, beefy, cheesy and comes loaded with all the best taco toppings. And did we mention how fun it is to make?
Provided by Pillsbury Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
- Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
- Spoon beef mixture on the half of each triangle closest to center of ring.
- Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
- Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 6 g, TransFat 1/2 g
TACO CRESCENT BAKE
A friend shared the recipe with me, and I've prepared it monthly ever since. The crust is made from refrigerated crescent roll dough. While the ground beef is browning, I simply press the dough into a baking dish. Guest always comment on the tasty crust as well as the zesty filling and crunchy topping.-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.
Nutrition Facts :
TACO RING
This meat-filled pastry ring has been a classic Pampered Chef recipe for many years!
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) 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 Classic Batter 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 Large Round 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.Using a Large Scoop, 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.
Nutrition Facts :
TACO RING (FROM PAMPERED CHEF)
I attended a Pampered Chef party and had this taco ring. I had ate them many times but was always to scared to make one. It's so easy--took me a few times to make it look pretty but it's really simple to do, just experiment around with it. My kids now request these instead of regular tacos. I was out of black olives tonight, so I used green--the toppings are your personal choice really! Makes 16 rolls but we can't eat just one!
Provided by strawberryjane
Categories Meat
Time 55m
Yield 16 pieces, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
- Remove pan from heat.
- Stir in taco seasoning mix, cheese and water.
- Preheat oven to 375°F.
- Unroll crescent dough; separate into triangles.
- Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
- Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
- Bake at 20-25 minutes or until golden brown.
- Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
- If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
- Add your toppings to top of ring and finish with more shredded cheese and sour cream.
- This is great with a salad.
Nutrition Facts : Calories 711.9, Fat 28.2, SaturatedFat 12.4, Cholesterol 160.2, Sodium 1885.2, Carbohydrate 71.8, Fiber 8.1, Sugar 10.4, Protein 42.4
CHICKEN CRESCENT WREATH
Here's an impressive-looking dish that's a snap to prepare. Even when my cooking time is limited, I can still serve this delicious crescent wreath. The red pepper and green broccoli add a festive touch. -Marlene Denissen, St. Croix Falls, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 151 calories, Fat 8g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 357mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 0 fiber), Protein 6g protein.
TACO CHEESE BALL WREATH
With a surprising taco-flavor, this rich and creamy cheese ball is shaped and decorated like a wreath so it's perfect for your holiday table. Serve with crackers, corn chips, or Fritos® Scoops®.
Provided by NicoleMcmom
Categories Cheese Balls
Time 4h15m
Yield 12
Number Of Ingredients 9
Steps:
- Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
- Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
- Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
- Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
- Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 2.9 g, Cholesterol 37.4 mg, Fat 12.3 g, Fiber 0.5 g, Protein 6.4 g, SaturatedFat 7.7 g, Sodium 355.4 mg
TACO CRESCENT WREATH
This is a Tex-Mex twist on the veggie pizza. The wreath is a nice presentation for the holidays, but the crescent rolls can be rolled flat and baked for a more traditional pizza-type crust. I use my own fresh salsa for the topping (on the side), but a chunky bottled version would work. The chipotle chiles add a nice heat to the creamy layer and their amount can be adjusted to your tastes. This recipe is from a Pillsbury appetizer cookbook.
Provided by Ms B.
Categories Vegetable
Time 58m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- Invert a custard cup on center of ungreased cookie sheet.
- Do not unroll crescent rolls.
- Slice each log into 20 rounds (40 total).
- Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
- Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
- Remove custard cup from center of wreath.
- Bake for 15 to 18 minutes or until light golden brown.
- Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
- Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
- Blend until chiles are chopped finely and mixture is thoroughly combined.
- Place cooled wreath on serving tray or platter.
- Spread sour cream mixture over wreath.
- Decorate with olives, avocado, tomato, and cheese.
- Place salsa in a small bowl; place in center of wreath.
- Store in refrigerator.
Nutrition Facts : Calories 124.1, Fat 6, SaturatedFat 1.9, Cholesterol 16.8, Sodium 262.4, Carbohydrate 14.6, Fiber 1.8, Sugar 1.8, Protein 3.4
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