Prep: 20 min. Cook: 30 min. Yield: 16 servings
2 C. shredded cheddar cheese, divided 2 TBS water 1 packet taco seasoning
1 lb. ground beef 2 tubes refrigerated cresent rolls 1 med. tomato, chopped
1/2 med. head iceberg lettuce, shredded 4 green onions, sliced
1/2 cup sliced ripe olives 2 jalapeno peppers, sliced sour cream and salsa
In a large bowl combine 1 cup of 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 degrees for 12 min or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375 degrees.
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 meatball on each roll, fold point over meatball and tuck under wide end of roll. (Meatball will be visable) Repeat. Bake for 15-20 min. 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.
I got this recipe from my Taste of Home magazine. It was so yummy and the kids liked it too.
3 comments:
Looks yummy, but a little too complicated for me. You'll just have to invite me over next time you do this one.
Impressive. Interesting that you cook the meat BEFORE you stick it in the rolls. I made some beef and cabbage rolls and everything is cooked together.
Mm.. it probably has something 2 do with the dough.
Anyway.. Good job!
You are so awesome! What a fabulous dinner idea. I will have to try it out.
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