Friday, 9 January 2015

A Lighter Version of Pampered Chef’s Taco Ring

  • 1 pound 97% lean ground turkey
  • ½ cup chopped onion
  • ¼ cup chopped green peppers
  • 1 package taco seasoning mix
  • 4 ounces reduced fat Mexican blend cheese, shredded
  • 2 tablespoons water
  • 2 tubes (16 rolls total) reduced fat crescent rolls
  • 1 egg white, lightly beaten, for wash
  1. Preheat oven to 375 degrees F.
  2. Brown ground beef with onion and green peppers in large skillet, breaking into crumbles. Drain any grease or liquid, then remove from heat.
  3. Stir in taco seasoning mix, cheese, and the water. Mix well and set aside.
  4. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 inch round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of stone.)
  5. Scoop filling evenly over the widest end of each crescent roll triangle in the ring, then finish assembling the ring by bringing the outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Brush wreath with egg white.
  6. Bake 25-30 minutes or until golden brown.
  7. Fill cooked ring center with toppings of choice, such as: shredded lettuce, salsa, chopped tomatoes, chopped onions, sour cream, or a black bean and corn salad.

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