Taco Ring

Ingredients

• 1½ lb (700 g) lean (90%) ground beef
• 1 pkg (1–1.25 oz/30–35 g) taco seasoning mix
• 1¾ cups (7 oz/200 g) shredded cheddar cheese, divided
• 2 tbsp (45 mL) water
• 2 pkg (8 oz /250 g each) refrigerated crescent rolls
• 1 egg white, lightly beaten
• Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olives, and sour cream

Method

1. Preheat the oven to 375°F (190°C). Cook the ground beef in a 10" (24-cm) Skillet over medium heat for 10–12 minutes or until it's no longer pink, breaking beef into crumbles, then drain. Transfer the beef to a Classic Batter Bowl. Stir in the taco seasoning mix, 1½ cups of the cheese, and water.
2. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.
3. Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.) Brush the top with the egg white. Sprinkle with the remaining cheese. Bake for 25–30 minutes or until it is golden brown. Serve with toppings.