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I recently went to one of those Pampered Chef parties and they whipped up these 2 dishes. They are quick and easy [as well as inexpensive] and thought I’d share:
Taco Ring
1/2 pound ground beef, cooked and drained
1 pkg [1.25 oz] taco seasoning mix
1 cup [4 oz] shredded cheddar cheese
2 Tbsp water
2 pkgs Pillsbury crescent rolls 8 per tube
1 medium green pepper [get one with 4 points on bottom that can stand up]
1/2 head of lettuce, shredded
1 med. tomatoe, cubed
1 small onion, chopped
1/2 cup whole black olives, sliced
1 cup salsa
sour creamPreheat oven to 375–combine cooked meat, taco seasoning, cheese and water in bowl. Arrange crescent rolls in a starburst formation on round pizza pan [pointed ends out]. Scoop meat mixture over crescent rolls; fold pointy ends of crescent rolls over meat mixture and tuck under a little. Bake 20-25 minutes until golden brown. V-cut green pepper [like you would the top of a pumpkin], fill with salsa, add the shredded lettuce and tomato to middle of taco ring, top with other garnishes and serve with sour cream.
Creamy Apple Wreath
2 packages Pillsbury crescent rolls
1 8oz package cream cheese
1/2 cup brown sugar
2 Tbsp flour
Sugar cinnamon mixture
3-4 medium size Granny Smith apples
1/4 cut nuts [almonds or pecans or walnuts] minced
caramel ice cream toppingPlace crescent rolls in starburst formation on pizza pan or any other round pan. Mix cream cheese, brown sugar and flour together and spread on top of crescent rolls.
Peel, core and slice apples [slice very thin] and spread on top of cream cheese. sprinkle with sinnamon sugar mixture. Fold crescent roll points over apples and tuck. Sprinkle more cinnamon sugar and nuts on top of wreath and bake 25-27 minutes at 350 degrees. Remove from oven and drizzle with caramel ice cream toppin–hell add the ice cream as well if you want!
These are great dishes to bring to get togethers and pot lucks. You can cut the receipe in half for smaller groups. Receipe as is will serve approx 16.
The Taco Ring is friggin’ awesome! I usually chop up some romaine, Roma tomatoes, and sweet onion. Add a bit of green chili taco sauce, and sour cream…YUM! Well, your favorite taco toppings ya know. Those are just mine. 😉 And one of the taco ring feeds a family of 5 big eaters…If you have taco fans that is! And, it is much less greasier than the shells are if you fry shells for tacos. (This is one of the ways I have cut a bit of the fat out of my diet.)
I will have to try the apple one though. That sounds GOOD! :yum:That taco ring sounds good but can you post a pic of what you mean by the starburst formation? I cant picture it.. It shounds delish! I wonder if I can get Justin to try it 😀
skigod377 wrote:That taco ring sounds good but can you post a pic of what you mean by the starburst formation? I cant picture it.. It shounds delish! I wonder if I can get Justin to try it 😀
Just for you Ski!
An individual crescent roll piece looks like this when you get it out and unroll it from the tube
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To put in starburst formation, you place the pieces of crescent rolls like this–the black ‘X’ is where you put your filling
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You then roll the pointed tip over the filling and tuck under and it should look something like this
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I hope this helps! 🙂
I do it different… 😮 Mine are like overlapping triangles. Put the tip of one triangle in the center of the longest side of the first triangle, overlap then about an inch or so. Then I fold up both corners over the filling. I do the rolls, then the meat, then a bit of the cheese over the meat, then fold and tuck the corners over. It will actually look like a braid more than how LadyFirebird shows..But that is my personal preffrence on how to do it. 😀
Hey, that sounds attractive! However you do it–it does come out good! Have to practice that braid! 😀
I’ll have to try these. I’ve done the ham and cheese (and broccoli, I think was the original) version a zillion times, but never thought of trying something like a taco or dessert version. Although, I’ve done a wide variety of cheeses and veggies to go with the ham and crescent rolls. (Ham, Swiss, and broccoli was the original, I think.)
Thrippa wrote:I’ll have to try these. I’ve done the ham and cheese (and broccoli, I think was the original) version a zillion times, but never thought of trying something like a taco or dessert version. Although, I’ve done a wide variety of cheeses and veggies to go with the ham and crescent rolls. (Ham, Swiss, and broccoli was the original, I think.)
OH!!!! I GOTTA try that!!! Or even turkey and American with broccoli…I had never heard of the ham ones before. Sounds like a plan. 😀
Actually, it’s a good thing I brought it up – I just discovered that I’ve lost my recipe. It was from the Pillsbury Bake-Off some years ago. Good old internet:
1/2 c. fresh or frozen broccoli
1/4 c. chopped parsley or 2 tbsp. finely chopped onion
1 tbsp. soft butter
2 tbsp. prepared mustard
Grated Parmesan cheese
1 tsp. lemon juice
3/4 c. shredded Swiss cheese (3 oz.)
1 can Hormel chuck ham, drained and separated into chunks
1 (8 oz.) can Pillsbury refrigerator crescent rollsHeat oven to 350 degrees. Cook and drain broccoli in large mixing bowl, combine parsley, onion, mustard, butter, and lemon juice; blend well. Add cheese and broccoli and ham; mix lightly. Set aside. Separate crescent dough into 8 triangles. On greased cookie sheet, arrange triangles; paint toward the outside, in a circle with bases over-lapping. The center about 3 inches in diameter. Spoon ham filling in a ring evenly over bases of triangle. Fold points of triangle over filling and tuck under bases of triangle center of circle. Sprinkle with Parmesan cheese. Bake at 350 degrees for 25-30 minutes or until golden brown. Serve hot. 6 servings. TIP: To make ahead, cover and refrigerate up to 3 hours; bake 30-35 minutes.
There also seem to be a number of versions that include egg(s), but I’ve always done this recipe with variations to the actual type of cheese or veggies. It’s handy because you can use fresh stuff if available, or canned/frozen if you’re in a hurry.
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