Ingredients Jump to Instructions ↓

  1. 2 cups (8 ounces) shredded cheddar cheese, divided

  2. 2 tablespoons water

  3. 2 to 4 tablespoons taco seasoning

  4. 1/2 pound ground beef

  5. 2 tubes (8 ounces each ) refrigerated crescent rolls

  6. 1/2 medium head iceberg lettuce, shredded

  7. 1 medium tomato, chopped

  8. 4 green onions, sliced

  9. 1/2 cup sliced ripe olives

  10. 2 jalapeno peppers, sliced BREAKSTONE'S® Sour Cream and salsa, optional

Instructions Jump to Ingredients ↑

  1. 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.


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