TACO MEATBALL RING

Taco Meatball Ring image

Provided by Angela Pietrantonio

Time 45m

Number Of Ingredients 11

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2 c (8 ounces) shredded cheddar cheese, divided
2 Tbsp water
2 to 4 Tbsp taco seasoning
1/2 lb 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 c sliced ripe olives
2 jalapeno peppers, sliced
sour cream and salsa, optional

Steps:

1. In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls.
2. 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°.
3. 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.
4. 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.
5. 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. 5 points per serving