Taco Ring

½ pound ground beef, cooked and drained
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream

Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.