My family loves both of these, but espcially the taco ring. Enjoy!

Chicken Ring

½ cup red bell pepper
½ cup fresh broccoli, chopped
¼ cup water chestnuts, drained and chopped
2 tablespoons onion chopped
1 can (5 ounces) chunk chicken (white), drained and flaked
2 packages (8 ounces each) refrigerated crescent rolls

Preheat over 350 degrees. Chop pepper, broccoli, water chestnuts and onion with food chopper. Flake chicken with Pastry Blender. Combine all ingredients except crescent rolls in 2-qt. bowl. Unroll crescent rolls and arrange triangles in a circle 15” baking stone with bases overlapping in center points towards the outside. Scoop filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut with Pizza cutter, serve warm.

6 servings or 16 sample servings
370 calories and 21 grams of fat per serving.

Taco Ring

1 lb. ground beef
1 taco seasoning pack
2 tablespoons onion chopped
lettuce
tomato
sour cream
taco sauce
grated cheese
2 packages (8 ounces each) refrigerated crescent rolls


Brown beef, add onion and taco seasoning pack. Drain off grease. Unroll crescent rolls and arrange triangles in a circle 15” baking stone with bases overlapping in center points towards the outside. Scoop filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. In the middle of ring put lettuce, tomatoes, cheese, and sour cream. Cut with Pizza cutter, serve warm. I usually leave the lettuce, tomatoes, cheese and sour cream in their own bowls and serve them that way. The other way is a prettier presentation.

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