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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Our traditional Super Bowl Sunday meal - instead of a 'ring' I usually try to shape it like a football. I forget where my mom found this recipe at... Ingredients:
16 oz pillsbury refrigerated crescent dinner rolls, reduced fat |
1 lb ground beef, 98% lean |
4 oz black olives, canned, sliced |
10 1/2 oz pinto beans, canned |
2 tablespoons mexican seasoning |
1 cup cheddar cheese, shredded |
2 cups iceberg lettuce, shredded |
2 tomatoes, chopped |
4 oz light sour cream |
4 oz salsa |
Directions:
1. Brown meat in a skillet sprayed with cooking spray. (Can use ground turkey or chicken as well!)
2. When meat is nearly browned, add beans and half of the olives. Heat.
3. Unroll the crescent roll dough. Seperate the 'triangles.' On a large cookie sheet, lay out the triangles in a circle with the wide side on the inside and the point towards the edge of the cookie sheet. Make sure you slightly overlap the wide sides. The circle should look like a giant astrisk.
4. When the meat is done, use a large spoon to spoon the mixture onto the overlaped wide side of the ring, trying to keep it off the cookie sheet.
5. Sprinkle about a quarter of the cheese over the top of the meat mixture.
6. Pull the 'point' over the top of the meat mixture/wide side of the ring all the way around, connecting the ends of the points if possible. Should look like a lattice.
7. Sprinkle another quarter of cheese over the top of the ring/meat mixture.
8. Bake in the oven based on the temprature and time listed on the crescent roll container - or until the rolls are golden brown.
9. Remove from oven and let the cookie sheet cool.
10. Serve with the lettuce, cheese, remaining olives and tomatoes in the middle of the ring and salsa and sour cream on the side.
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