Appetizers

Taco Ring

1 tube crescent roll dough

½ lb ground beef, browned and drained

¾ cup shredded taco blend cheese

¼ cup salsa

¼ cup sliced jalapeno

½ cup shredded lettuce

½ cup sour cream

 

Lightly grease a 10” pie plate with vegetable shortening. Unroll and separate the crescent rolls. Arrange the crescent rolls around the perimeter of the pie plate, each pointing out, making a sunburst shape.  With the backs of your fingers, slightly flatten the overlapping pieces of crescent dough.

Spoon the browned ground beef on the crescent dough, being careful not to cover the outer and inner edges of dough.  Top with the shredded cheese. 

Take each outer point of crescent dough and pull it toward the center, partly covering the ground beef filling. Press the tips firmly into the center portion of dough to seal.  There will be gaps between each strip of dough.

Place pie plate in a shallow 12” cast iron Dutch oven with feet and cover with flat lid.  Arrange 6 hot coals in a circle and place Dutch oven directly above hot coals. Add 8-10 more hot coals around perimeter of lid. Bake, without lifting lid, for 45 minutes, adding additional hot coals after first 30 minutes. 

To serve, carefully remove pie plate from Dutch oven with oven gloves.  Cut into wedges and serve with salsa, jalapeno, lettuce and sour cream.