| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Garden1 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
sm |
Onion; chopped |
| 1 |
cn |
Diced tomatoes |
| 1 |
c |
Black olives; sliced or quartered |
| 1 |
cn |
Tomato paste -; (8 oz) |
| 1/2 |
|
Green pepper; chopped |
| 1 |
cn |
Corn – (11 oz); drained |
| 1 |
tb |
Chili powder |
| 1 |
ts |
Salt; less if desired |
| 8 |
oz |
Cheddar cheese; shredded |
| 2 |
pk |
Crescent roll dough |
INSTRUCTIONS
Brown ground beef with onion and drain off fat. Add tomatoes, olives,
tomato paste, corn, green pepper, chili powder and salt. Bring
mixture to a boil, reduce heat, and simmer until thickened, about 15
minutes. Open first package of dough and separate into eight
triangles. Arrange triangles in a circle, with corners overlapping,
on a baking sheet. The points of the triangle should extend out from
the center. Repeat with second package of dough. Transfer about two
large spoonfuls of the meat mixture onto the base of each triangle,
using about half the mixture for each ring. Top with shredded cheese.
Lift the end of each dough triangle back over the meat and cheese and
tuck the end under the base. The meat and cheese will ooze out on
both sides of the folded dough. Bake at 375 degrees for 20 minutes.
Serves 6 to 8.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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