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Taco Meatball Ring

Taco Meatball Ring
Meet the Cook: While it looks complicated, this attractive meatball-filled ring is really very easy to assemble. My family loves tacos, and we find that the crescent roll dough is a nice change from the usual tortilla shells or chips. There are never any leftovers when I serve this at a meal or as a party appetizer! -Brenda Johnson, Davison, Michigan
16 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 2 tablespoons water
  • 2 to 4 tablespoons taco seasoning
  • 1/2 pound ground beef
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 medium head iceberg lettuce, shredded
  • 1 medium tomato, chopped
  • 4 green onions, sliced
  • 1/2 cup sliced ripe olives
  • 2 jalapeno peppers, sliced
  • Sour cream and salsa, optional

Directions

  • In a large bowl, combine 1 cup cheese, water and taco seasoning.
  • Crumble beef over mixture and mix well. Shape into 16 balls.
  • Place meatballs on a greased rack in a shallow baking pan. Bake,
  • uncovered, at 400° for 12 minutes or until meat is no longer
  • pink. Drain meatballs on paper towels. Reduce heat to 375°.
  • Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring
  • with pointed ends facing the outer edge of the pan and wide ends
  • overlapping.
  • Place a meatball on each roll; fold point over meatball and tuck
  • under wide end of roll (meatball will be visible). Repeat. Bake for
  • 15-20 minutes or until rolls are golden brown.
  • Transfer to a serving platter. Fill the center of the ring with
© Taste of Home 2013

2 of 2

Taco Meatball Ring (continued)

Directions (continued)

  • lettuce, tomato, onions, olives, jalapenos, remaining cheese, and
  • sour cream and salsa if desired. Yield: 16 servings.
Nutrition Facts:erving (calculated without salsa and sour cream) equals 203 calories, 12 g fat (5 g saturated fat), 24 mg cholesterol, 457 mg sodium, 14 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013