Taco Crescent Wreath Recipes

Steps:

• Preheat oven to 350°. Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside., In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips. Top with sour cream, cheese and remaining chips. , Bake, uncovered, until crust is lightly browned, 25-30 minutes. Garnish with optional toppings, if desired.

Steps:

• Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
• Remove pan from heat.
• Stir in taco seasoning mix, cheese and water.
• Preheat oven to 375°F.
• Unroll crescent dough; separate into triangles.
• Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.
• Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
• Bake at 20-25 minutes or until golden brown.
• Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
• If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
• Add your toppings to top of ring and finish with more shredded cheese and sour cream.
• This is great with a salad.

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

Steps:

• Heat oven to 375°F.
• Invert a custard cup on center of ungreased cookie sheet.
• Do not unroll crescent rolls.
• Slice each log into 20 rounds (40 total).
• Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
• Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
• Remove custard cup from center of wreath.
• Bake for 15 to 18 minutes or until light golden brown.
• Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
• Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
• Blend until chiles are chopped finely and mixture is thoroughly combined.
• Place cooled wreath on serving tray or platter.
• Spread sour cream mixture over wreath.
• Decorate with olives, avocado, tomato, and cheese.
• Place salsa in a small bowl; place in center of wreath.
• Store in refrigerator.