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Half-and-Half Taco Crescent Ring

(3)

2 reviews

20 min prep time
1 hr 5 min total time
6 ingredients
8 servings

Pinterest

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Facebook

243
Save

1K
Email

598
Print

7K

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With this crescent ring, you don’t have to choose between beef or chicken tacos—you can have both!

Shawn Syphus

September 20, 2016

Ingredients

8: oz shredded deli rotisserie chicken

1: package (1 oz) Old El Paso™ taco seasoning mix

1: cup shredded Cheddar cheese (4 oz)

2: cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

8: oz taco-seasoned, fully cooked ground beef

: Shredded lettuce, diced tomato, sliced green onions and Old El Paso™ thick ‘n chunky salsa, if desired

Steps

1 Heat oven to 375°F.
2 In 8-inch skillet, combine 8 oz shredded deli rotisserie chicken, 1 package (1 oz) Old El Paso™ taco seasoning mix and 1/4 cup water. Cook and stir over medium-low heat until chicken is coated with seasoning and mixture is hot. Add 1/2 cup shredded Cheddar cheese; stir to combine. Set aside to cool slightly.
3 Unroll 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls; separate into 16 triangles. Arrange dough triangles on ungreased cookie sheet so that pointed ends of triangles are pointed out to look like sun. (Dough will overlap and half of triangles will hang over edges of cookie sheet.)
4 In small bowl, toss 8 oz taco-seasoned, fully cooked ground beef and remaining 1/2 cup shredded Cheddar cheese. Spoon beef mixture on half of the crescents, towards center of ring, leaving other half empty. Spoon chicken mixture onto other half of ring.
5 Bring point of each dough triangle hanging over side of pan up and over filling; tuck dough under bottom layer of dough to secure. Repeat around ring until entire filling is enclosed. (Some filling might show a little.) Carefully separate dough perforations on top of ring until some filling peeks through.
6 Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve slices topped with shredded lettuce, diced tomato, sliced green onions and Old El Paso™ thick ‘n chunky salsa.

1 Heat oven to 375°F.
2 In 8-inch skillet, combine 8 oz shredded deli rotisserie chicken, 1 package (1 oz) Old El Paso™ taco seasoning mix and 1/4 cup water. Cook and stir over medium-low heat until chicken is coated with seasoning and mixture is hot. Add 1/2 cup shredded Cheddar cheese; stir to combine. Set aside to cool slightly.
3 Unroll 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls; separate into 16 triangles. Arrange dough triangles on ungreased cookie sheet so that pointed ends of triangles are pointed out to look like sun. (Dough will overlap and half of triangles will hang over edges of cookie sheet.)
4 In small bowl, toss 8 oz taco-seasoned, fully cooked ground beef and remaining 1/2 cup shredded Cheddar cheese. Spoon beef mixture on half of the crescents, towards center of ring, leaving other half empty. Spoon chicken mixture onto other half of ring.
5 Bring point of each dough triangle hanging over side of pan up and over filling; tuck dough under bottom layer of dough to secure. Repeat around ring until entire filling is enclosed. (Some filling might show a little.) Carefully separate dough perforations on top of ring until some filling peeks through.
6 Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. Serve slices topped with shredded lettuce, diced tomato, sliced green onions and Old El Paso™ thick ‘n chunky salsa.

Expert Tips

Try spicing it up by substituting pepper Jack cheese for the Cheddar cheese and adding diced jalapeños to the beef mixture.

To make it cheesier, remove the taco ring from the oven after 18 minutes and sprinkle an additional 1/2 cup shredded Cheddar cheese on top of the ring. Return to the oven and finish baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 455.9

% Daily Value

Total Fat: 25.4g; 39%
Saturated Fat 10.0g 50%
Cholesterol: 35.7mg; 12%
Sodium: 628.2mg; 26%
Total Carbohydrate: 42.5g; 14%
Dietary Fiber 1.9g 8% Sugars 6.5g
Protein: 14.5g

% Daily Value*:

Vitamin C: 0.80%; 1%
Calcium: 12.70%; 13%
Iron: 8.20%; 8%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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