- 3/4 pound lean ground beef
- 1 package (1.25 ounces) taco seasoning mix
- 1 cup (4 ounces) shredded cheddar cheese
- 2 tablespoons water
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1 medium green bell pepper
- 1 cup salsa
- 3 cups lettuce, shredded
- 1 medium tomato
- 1/4 cup onion, chopped
- 1/2 cup pitted ripe olives
- Sour cream (optional)
Preheat oven to 375 degrees. Cook ground beef over medium heat 7–9 minutes or until beef is no longer pink; drain. Remove from heat. Stir in seasoning mix, cheese and water.
Unroll crescent dough; separate into triangles. Arrange triangles in a circle on pizza pan or round stone with wide ends overlapping in center and points toward outside (There should be a 5-inch diameter opening in center.) Spoon meat mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20–25 minutes or until golden brown.
Using a knife, cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with salsa. Shred lettuce and chop tomato.
Chop onion and slice olives. Place bell pepper in center of ring; arrange lettuce, tomato, onion and olives around pepper. Garnish with sour cream, if desired.