I’ve been looking around for new potluck dishes — mostly because I’m bored of the ones I already make.
And I stumbled on this one the other night on Facebook.
Its primary ingredient got to me: Pillsbury crescent roll dough.
I was in.
I have a secret crush on the refrigerator dough. I can literally eat all of the buttery rolls one 6-ounce can make — and I have.
So when this called for one of my secret vices, I had to explore it a bit further.
Turns out, this is a great potluck dish, especially if there are kids invited. It’s got taco meat and cheddar cheese baked inside and all of your favorite taco toppings right in the middle.
It’s a simple dish to make, but a challenge dish to eat. (Lots of components.) But it’s crave-worthy good.
Here’s how you make it:
Baked Crescent Roll Taco Ring
Adapted from a couple of recipes
2 8-ounce cans of refrigerated Pillsbury crescent rolls
1 pound lean ground beef or turkey
1 package taco seasoning — or make your own, like I did!
2 cups shredded cheddar cheese
Shredded lettuce, chopped tomatoes, sliced olives
Sour cream, guacamole, salsa
Preheat the oven to 350 degrees.
In a large skillet, cook beef/turkey with taco seasoning. Or, you can do what I did and make the taco meat from scratch, using chopping onions, garlic, chili powder, cayenne pepper, garlic powder, salt and freshly ground pepper. I also used a bit of the chili mix from Rainbow Drive-In. (Winner!) Drain.
Unroll crescent rolls. Place wide end of triangles in center of pizza pan, forming a ring, overlapping dough as necessary. Spoon meat into center of each triangle, then add cheese. Bring smaller ends of triangles over meat and cheese mixture, tucking ends under.
Bake 20 minutes, or until rolls are golden. Serve warm.