What I used:
- 2 cans of refrigerated crescent rolls
- 1 teaspoon olive oil
- 1 pound ground chicken
- 1 package Taco Seasoning
- 1 cup of shredded nacho blend cheese
- How I made it:
In a large skillet, over medium heat, cook your taco meat (I used chicken) with salt and pepper. Add your taco seasoning half way through. - Preheat your oven to 375 degrees.
- On a large cookie sheet, arrange crescent dough triangles in a circle/ring shape so short sides of triangles form a circle in center. Dough will overlap, and the narrow triangle point side should be facing outwards.
- Take a spoonful of your cooked taco meat at a time and fill over the center of the crescent roll.
- Add cheese on top.
- Take the pointed triangle side and bring each triangle tip up over the filling, and tuck it under bottom layer of dough in the center.
- Bake for 20-25 minutes or until ring turns a golden brown.
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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.