Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired
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Instructions
Step
1
Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Drain beef; return to skillet. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium heatproof bowl, mix beef mixture and cheese. Let cool while preparing the crescent ring.
Step
2
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.
Step
3
Spoon beef mixture on the half of each triangle closest to center of ring.
Step
4
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).
Step
5
Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
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You can make a perfect crescent ring by placing the dough pieces around a 5-inch diameter bowl placed on your cookie sheet. Work quickly with the dough, so it won’t get soft, causing it to be difficult to work with.
Spoon the filling in an even mound that surrounds the center opening of the crescent dough ring, so there is plenty of dough uncovered to wrap up and over the mound. Use a small metal spatula or table knife to help tuck the dough in.
For a nice shiny top to your taco ring recipe, mix a beaten egg with a spoonful of water and using a pastry brush, brush it lightly over the dough before baking the crescent ring.
Make a taco-style salad to serve with the crescent ring. Toss shredded Romaine lettuce, halved cherry tomatoes, chunks of avocado, and sliced radishes. Make a creamy dressing by stirring some red or green spicy taco sauce into some plain ranch dressing to drizzle over top.
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