TACO PIZZA WITH CRESCENT ROLLS AND CREAM CHEESE RECIPES

Steps:

• Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
• In 10-inch nonstick skillet, cook apples, 1/4 cup of the brown sugar and the cinnamon over medium-high heat 5 to 7 minutes, stirring occasionally, until crisp-tender and most of the liquid is absorbed.
• Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup brown sugar with electric mixer on medium speed 30 to 60 seconds or until smooth and creamy.
• Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 6-inch circle in center. Dough will overlap. Dough ring should look like the sun.
• Spread cream cheese mixture on triangles. Spoon apple mixture evenly over cream cheese on the half of each triangle closest to center of ring.
• Bring each dough triangle up over apple mixture, tucking dough under bottom of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Bake 20 to 25 minutes or until golden brown and dough is thoroughly baked. Cool 5 minutes.
• Drizzle with caramel topping and pecans.

Steps:

• In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. 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 until rolls are golden brown, 15-20 minutes., 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.