• 1lb lean ground beef
  • 1(1 1/4 ounce) package taco seasoning mix
  • 1cup shredded cheddar cheese (4 ounces)
  • 2tablespoons water
  • 2(8 ounce) packages refrigerated crescent dinner rolls
  • 1medium bell pepper
  • 1cup salsa
  • 3cups lettuce, shredded
  • 1medium tomatoes
  • 14cup onion, chopped (optional)
  • 12cup pitted ripe black olives (optional)
  • sour cream (optional)


  • Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
  • Remove pan from heat.
  • Stir in taco seasoning mix, cheese and water.
  • Preheat oven to 375°F.
  • Unroll crescent dough; separate into triangles.
  • Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work–perhaps even a pizza sheet, but I’d spray it with Pam before adding the crescent rolls.
  • Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).
  • Bake at 20-25 minutes or until golden brown.
  • Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired).
  • If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring.
  • Add your toppings to top of ring and finish with more shredded cheese and sour cream.
  • This is great with a salad.