2 tablespoons olive oil, optional
1 1/2 pounds ground lean turkey or beef
2 packages (1 1/4 ounces each) low-sodium taco seasoning mix
1 cup water
2 packages (8 ounces each) refrigerated crescent rolls
For serving: Reduced-fat sour cream, shredded iceberg lettuce, chopped tomatoes, shredded Cheddar cheese, guacamole
Place rack in center of oven and preheat oven to 375 degrees. Place olive oil, if using, in a large skillet over medium heat. Add turkey or beef breaking it into bits with wooden spoon. Cook, stirring, until cooked through, 3 to 4 minutes. Add taco seasoning and stir to mix evenly, then add the water. Increase the heat to medium-high and cook, stirring until the liquid has nearly evaporated, 4 to 5 minutes. Set the turkey mixture aside.
Unroll crescent rolls for 16 triangles of dough. Place an ungreased baking sheet or pizza stone, about 14 by 16 inches on a work surface. Arrange the dough with the large sides of the triangles facing the center of the baking sheet and the points hanging over the edge. Leave a 3- to 4-inch empty space in the center of the baking sheet. Press the dough together where the triangles meet to connect them.
Spoon the turkey or beef mixture in a ring on top of the joined dough, leaving the center empty. Carefully pull up the points of the crescent rolls, twisting them together to seal them over the filling.
Bake the taco ring until it is golden brown 20 to 25 minutes, then let it cool for 3 to 4 minutes. Transfer the ring to a serving plate. Place a bowl of sour cream in the space you left in the center and arrange lettuce, tomatoes, Cheddar cheese, and guacamole in little bowls around the taco ring.
Yield: 8 servings
Source: What Can I Bring Cookbook