| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Ground beef, The pampere | 8 | Servings | |
INGREDIENTS
| 1/2 | lb | Ground beef — cooked and |
| Drained | ||
| 1 | pk | Taco seasoning mix |
| 1 | c | Cheddar cheese — shredded |
| 2 | tb | Water |
| 2 | pk | Refrigerated crescent roll |
| Dough | ||
| 1 | md | Green pepper |
| 1/2 | Head lettuce — shredded | |
| 1 | md | Tomato — cubed |
| 1 | sm | Onion — chopped |
| 1/2 | c | Whole black olives — |
| Sliced | ||
| 1 | c | Salsa |
| Sour cream |
INSTRUCTIONS
Preheat oven to 375. Combine cooked meat, taco seasoning, cheese and water in Classic 2-Quart Batter Bowl. Arrange crescent triangles in a circle on 13-inch Baking Stone with bases overlapping in center and points to the outside. There should be a 5-i nch diameter circle in center. Scoop meat mixture over crescent rolls with medium Stainless Steel Scoop. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20-25 minutes or until golden b rown. V-cut green pepper using V-Shaped Cutter. Shred lettuce and cube tomato with 5-inch Self Sharpening Utility Knife. Chop onion with Food Chopper. Slice olives using Egg Slicer. Place V-cut pepper in center of ring; fill with salsa. Mound lett uce, onion, tomatoes and olives around pepper. Garnish with sour cream using Easy Accent Decorator. Cut with Pizza Cutter; serve with Mini-Serving Spatula. Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:15:02 -0400 From: "Carol T." <taillon@ACCESS.MOUNTAIN.NET> Recipe By : The Pampered Chef
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