Pizaco Ring

Oh this was so scrumptious, not a piece left to enjoy tomorrow. DH said he could eat this a couple nights a week, so I'm glad it was easy to put together. It baked up so nicely on my pizza stone. It looks like it takes hours to prepare.....don't tell it goes together in no time!

INGREDIENTS:

3 cups shredded cheddar cheese, divided

2 tablespoons water

4 tablespoons taco seasoning

1 pound ground beef, divided

2 tubes refrigerated crescent rolls

lettuce, tomatoes, green onions, avocados........you add what you like

Sour cream and salsa

DIRECTIONS:

In a large bowl, combine 1 cup cheese, water and 2 tablespoons taco seasoning. Crumble 1/2 lb of ground beef over mixture and mix well. Shape into 16 balls.

Place meatballs in a greased shallow baking pan. Bake uncovered, at 400 degrees for 12 - 15 minutes or until the meat is no longer pink. Drain meatballs on paper towels.

Reduce oven heat to 375 degrees.

While the meatballs are cooking:

Brown the other 1/2 lb of ground beef with 2 tablespoons of taco season and set aside.

Arrange crescent rolls on a greased 15 inch pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping. With a pizza rolling pin, roll the dough together to form a pizza crust, leaving the pointed tips to fold over the meatballs.

Place a meatball on each roll; fold point over meatball and tuck it under the meatball. The meatballs will be partly visible. Spread the other 1/2 lb of ground beef that has been brown in the center of the ring.

Bake for 15 - 20 minutes or until rolls are golden brown.

After baking fill the center of the ring with additional cheese, lettuce, tomato, onions, avocado, sour cream and salsa as desired. Makes 16 pizza slices.