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Old 03-15-2002, 02:55 PM
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Taco Meatball Ring

Taco Meatball Ring

Servings: 6

2 cups (8 oz) shredded cheddar cheese, divided
2 Tbsp water
2 to 4 Tbsp taco seasoning
1 lb ground beef
2 tubes (8 oz each) refrigerated crescent rolls
1 (8 oz) tub sour cream
shredded lettuce
chopped tomato
sliced green onions
sliced ripe olives
In a bowl, combine 1 cup cheese, water and taco seasoning.
Add beef and mix well.
Shape into 16 equally sized balls.
Place 1 inch apart on a cookie sheet.
Bake, uncovered, at 400 for 12 minutes, or until meat is no longer pink.
Drain meatballs on paper towels.
Reduce heat to 375.
Open the crescent rolls, and un-roll each triangle.
On a round, greased pizza pan, arrange the rolls in a ring.
Place the wide end of each triangle about an inch over the edge of the pan, and leave the pointed end of the dough pointing outwards, away from the pan.
Overlap the wide ends of the dough as you form your circle going around the edge of the pan.
Place a meatball on each roll, down towards the wide end, just at the edge of the pan.
Roll up the dough, tucking the pointed end underneath the meatball.
When you roll the meatball up, part of the meatball should still be visible, and the other side should be covered with dough.
Go around the whole pan and roll up each crescent roll the same way around a meatball.
Bake for 15-20 minutes, or until rolls are golden brown.
Carefully remove the crescent ring to a round serving platter (or wait for pan to cool).
Open the sour cream and place it in the center of the ring.
In the space between the sour cream and the crescent ring, fill it up with lettuce, tomatoes, olives, onions and the rest of the shredded cheese.
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