Thursday, February 28, 2013

Crescent Roll Tacos

Many years ago, when I was about 16 or so, I went to a Pampered Chef party hosted by a friend of my mom. There were so many great items but one stuck out. A pizza stone. They made these delicious tacos stuffed inside crescent rolls. My mom and I both loved the tacos we bought the pizza stone and had to make the Crescent roll tacos as soon as we got the pizza stone. My mom and I have been making them ever since. Thought I would share the recipe with you....
Crescent Roll Tacos
1lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese or taco cheese (4 ounces, so like a half of the typical 8oz bags)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls
Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain. Remove pan from heat and stir in taco seasoning mix, cheese and water.
Preheat oven to 375F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on pizza stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls. Remember when using a pizza stone to preheat the stone. Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
Bake at 20-25 minutes or until golden brown.

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