Crescent Taco Ring
2 pounds ground beef
1/2 cup plus 1 tablespoon cornmeal
2 teaspoons chili powder
1 teaspoon salt
1 cup chopped onion
1 cup chopped olives
1 cup catsup
1 (16 ounce) can whole tomatoes
1 (12 ounce) can whole kernel corn
1 (8 ounce) can tomato sauce
2 cans refrigerated quick crescent dinner rolls
2 cup shredded American or Cheddar cheese
Preheat oven to 375 degrees F.
In large skillet or Dutch oven, brown ground beef; drain. Stir in remaining ingredients except crescent rolls, cheese and 1 tablespoon cornmeal. Simmer, uncovered, stirring occasionally while preparing crust.
Separate crescent dough into 8 rectangles; spoke fashion in 12 cup fluted tube pan, forming crust. Press to seal. Sprinkle bottom with 1 tablespoon cornmeal and cheese. Spoon ground beef mixture over cheese. Cut each remaining crescent rectangle into 4 short strips; lay across top of filling spoke-fashion. Seal to outer and inner dough edges. Bake 25 to 35 minutes. Cool upright in pan 10 minutes; invert onto serving plate.
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