Description
There are several recipes posted here for taco rings but all of them use crescent roll dough. Since my family prefers our dough to rise up into a soft, semi-chewy dough i use my original recipe for dinner roll dough instead. (recipe #293120) there is more work involved, but a satisfying meal & rave reviews make it more than worth the effort. Prep time does not include the 75 minutes for making & rising the dough. But that is when i do the filling prep. For a step by step demo of the dough & ring click here: http://www.recipezaar.com/bb/viewtopic.zsp?t=274077
Ingredients
- Bread Dough
- Ground Beef
- Taco Seasoning
- Water
- Green Pepper
- Onion
- Refried Beans
- Diced Green Chilies
- Cheese
- Green Onion
- Black Olives
- Tomatoes
- Lettuce
- Sour Cream
- Salsa
Instructions
- Preheat oven to 350 degrees
- Roll out dinner roll dough into a large circle
- Using a pizza cutter or sharp knife, cut circle into pizza-like wedges
- On an ungreased cookie sheet or pizza stone, arrange wedges in a sunburst looking ring with the wide ends toward the center of the baking stone & slightly overlapping each other
- There will be an opening in the center of the ring with no dough in it
- With your hands or a small pastry roller, press the wide ends of dough together & slightly in toward the middle of the ring to create a wide, solid base for the filling
- Lay a sheet of foil or large tea towel over the dough to let rise while you are making the filling
- Brown beef in large skillet or dutch oven, breaking into small taco sized pieces
- Drain
- Add taco seasoning & water to meat
- Cook & stir til most of the liquid is absorbed & the seasoning has coated the meat
- You may add a little extra water if needed, a tablespoon at a time
- Add peppers, onions, refried beans & cheese to meat mixture
- Stir til combined
- Spoon hot mixture over the wide ends of the dough, also in a ring pattern
- I sometimes have extra filling depending on how many wedges i cut, but i usually just stuff it all in anyway
- Bring the pointed ends of the wedges up & over the filling & tuck under the wide ends to encase the filling
- Continue all the way around the ring
- You will have some filling peeking out between wedges
- Not only does it look pretty but makes for great cutting & serving lines
- Bake uncovered for 10-15 minutes
- Serve topped with any or all suggested toppings
- Leftover taco ring can be refrigerated & is just as tasty reheated in the microwave the next day