turkey
TACO RING
SERVES 8
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TACO RING
SALSA & TOPPINGS
1 small red onion, divided 1¼ lbs (575 g) 93% lean ground turkey 2½ tbsp (37 mL) Tex-Mex Rub 6 oz (175 g) cheddar cheese (1¼ cups/300 mL grated) 2 pkg (8 oz or 235 g each) reduced-fat refrigerated crescent rolls 1 egg white, lightly beaten
1 small jalapeño pepper, seeded ½ cup (125 mL) loosely packed fresh cilantro 1 tbsp (15 mL) fresh lime juice 1 garlic clove ¼ tsp (1 mL) salt 1 cup (125 mL) grape tomatoes 2 cups (500 mL) thinly sliced romaine lettuce
DIRECTIONS 4 U sing Large Scoop, scoop filling evenly in half. Using Food Chopper, chop half of over dough. Bring points of triangles up over onion. Set aside remaining onion for the salsa. filling and tuck under dough at center to form Cook onion, turkey, and rub in 12" (30‑cm) a ring. Brush with egg white. Sprinkle with Skillet over medium heat 10–12 minutes remaining cheese. Bake 20–25 minutes or or until turkey is no longer pink, breaking until golden brown. into crumbles with Mix ‘N Chop. Drain, 5 M eanwhile, for salsa, cut remaining if necessary. Transfer turkey mixture to a onion and jalapeño into chunks. Using large bowl. Manual Food Processor, process onion, 2 Meanwhile, using Microplane® Adjustable jalapeño, cilantro, lime juice, garlic pressed Coarse Grater, grate cheese. Stir 1 cup of with Garlic Press, and salt until coarsely the cheese into turkey mixture. chopped. Add tomatoes; process until mixture reaches consistency of salsa. 3 Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, 6 R emove stone from oven and serve with salsa in a circle on White Large Round Stone and shredded lettuce. with wide ends 4" (10 cm) from edge of stone. (Points will extend off of the edge of the stone.) Roll wide ends of dough toward center to create a 5" (13-cm) opening (see cook’s tips). 1 Preheat oven to 375°F (190°C). Cut onion
COOK’S TIPS To create a 5" (13-cm) opening (before baking), place the storage container for the Biscuit Cutters in the center of the stone.
U.S. Nutrients per serving (2 rolls per serving): Calories 210, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 6 g, Fiber 1 g, Protein 20 g
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© 2016 Pampered Chef used under license. Pampered Chef, Pampered Chef and Spoon design, PC and Spoon design and Spoon design are trademarks used under license. MKT2503-02/16
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