TACO RING CRESCENT ROLLS PILLSBURY RECIPES

Steps:

• Heat oven to 375°F.
• 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.
• 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.)
• 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.
• 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.
• 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.

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Add taco seasoning mix and 1/4 cup water. Simmer 3 to 4 minutes, stirring occasionally, until slightly thickened. In medium bowl, mix beef mixture and cheese.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange 8 triangles in ring so short sides of triangles form a small (3-inch) circle in center. Dough will overlap. Dough ring should look like the sun.
• Spoon beef mixture on the half of each triangle closest to center of ring.
• Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Starting from one long edge, roll up each of the remaining 8 triangles into tight logs; fold over smaller ends, and pinch seams to seal. (Logs will be about 7 to 8 inches long.) Arrange each log around dough ring to look like “spider legs,” tucking slightly under ring.
• Bake 16 to 18 minutes or until dough is golden brown and thoroughly baked. Fill center with shredded lettuce; top with 2 halved cherry tomatoes to look like eyes. Cool 5 minutes before cutting into serving slices.