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
- 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
- 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 lettuce, tomato, onions, olives, jalapenos, remaining cheese, and sour cream and salsa if desired. Yield: 16 servings.
Originally published as Taco Meatball Ring in Country Woman September/October 1999, p31
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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