PILLSBURY CRESCENT ROLL TACO RECIPE

TACO RING -1 tbsp oil -1 lb ground chicken -1 4 oz can diced green chiles -2 tbsp garlic powder -1 tbsp cumin -2 tsp paprika -1 tsp chili powder -1/4 tsp cayenne pepper -1/2 tsp oregano -1 tsp salt -1/2 tsp black pepper -2 cans crescent dinner rolls -2 cans of crescent dinner rolls

OPTIONAL EGG WASH -1 egg -2 tbsp milk CONDIMENTS AND SIDE SALAD INGREDIENTS -romaine lettuce -cherry tomatoes -black olives -avocado -limes -sour cream -pickled jalapeños -salsa

Heat oil in a non-stick skillet over medium heat. Add ground chicken, break up with a spoon and cook until almost done. Add the green chiles and all seasonings. Stir thoroughly and turn off heat.

Line a baking sheet with parchment and place a 5-inch diameter bowl in the center. Open crescent roll cans and roll dough out so you can easily access each piece as you assemble.

Arrange each triangle of dough in a concentric circle around the bowl until no pieces remain. Each triangle of dough should overlap one another. 

Remove the bowl and use your fingers to create a lip around the center of the circle to help with spillage of fillings.

Spread refried beans in an even layer around the circle. Add seasoned meat on top of beans around the circle.

Gently lift and pull the tip of each triangle over to center of the middle circle, pressing the tip into the center circle.

If desired, brush with an egg wash.

Bake for 20-25 minutes in a 375°F oven. Serve with salad: romaine lettuce, cherry tomatoes, black olives, avocado; salsa, sour cream, jalapeños if desired.

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