Saturday, December 27, 2008

I Fell in to a Melting Ring of Tacos


I love looking at blogs to get ideas for new, interesting dinner items to break up our usual routines. So I get really happy when I discover that one of my cooking friends has a blog going. So I was doubly happy when I saw that my friend Maci had a food blog and that it was full of incredibly yummy looking dishes. This is my first attempt at making something off her blog, but I'm sure it won't be my last.

This taco ring was so easy to make but tasted so good. I used ground turkey, which I'm still pretty new to and I like having easy places to use it (but you could totally use ground beef instead). The one issue I had with this had absolutely nothing to do with the recipe: the stupid crescent rolls didn't want to roll out right, needless to say I will be sticking to Pillsbury from now on, saving a few cents was so not worth the headache the rolls gave me.

This is an incredibly easy and tasty meal that I totally recommend for a quick, weeknight meal. It will definitely be making more appearances in our dinner rotation. And check out Maci's blog, it's great!


Taco Ring

Ingredients:
2 packages refrigerated, ready to bake crescent rolls (8 rolls each)
1 pound ground turkey
1 pack taco seasoning
lettuce, sour cream, salsa and cheese for topping

Directions:
Preheat oven to 350°F.
To make the filling: in a skillet, brown turkey and add taco seasoning. Follow directions on seasoning packet, using slightly less water than called for.
To make the crust: open one pack of crescent rolls and separate. Lay the crescent rolls in a circle around the pan, narrow side pointing out. You want to do this so that the angled side of the crescent roll is going the same direction around the pan (i.e. if your first roll has the angled side on the right, then continue laying the rolls so that the angled side is on the right each time). When you are finished, it will look like a sun.
Open the second pack of crescent rolls and separate. Lay one crescent roll, still with the narrow end pointing out, in between two of the previous crescent rolls. Line up the bottom of this roll with the bottom of the first layer of rolls (it will be on top of the first layer). You just want to make sure that the pointy end of this one is in the middle of two pointy ends of the previous ones. Continue until all the rolls are laid out.
Using a spoon, carefully add the meat to the wide part of the crescent rolls.
Once the meat has been added, fold the narrow end of the crescent rolls over the meat.
At this point, you can tear the narrow ends and tuck the top of the crescent roll into the bottom of the roll. Using the extra ends you've torn off, cover any open spots you may have between rolls.
Bake until the crescent rolls are a light golden brown.
Lightly sprinkle with cheese (just a small amount) and return to oven until cheese is melted and toasty.
Serve with all your favorite taco toppings.

4 comments:

Joelen said...

There are so many recipes that can be made into a ring and I especially like this taco one. Great job! I did a class on 'rings' and 'wreaths' so if you ever need more filling ideas, you can check here for links to recipes I taught my class: http://joelens.blogspot.com/2008/11/pampering-chefholiday-appetizers.html

That Girl said...

SO old school! I totally want to make this one day. I love recipes like this.

Maci said...

Yeah! Glad you liked it!!

Denise Clarke said...

Sounds quick and tasty ... YUM!

Denise
http://WineFoodPairing.blogspot.com