Taco Ring

Step 1

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Line a rimmed baking sheet or cookie sheet with parchment paper.

Step 2

Heat a large skillet over medium heat. Add 1 pound lean ground beef and cook, breaking the meat up with a wooden spoon, until no longer pink, 6 to 7 minutes. Add 1/2 cup of the water and 1 packet taco seasoning, and stir to combine. Simmer until slightly thickened, 1 to 2 minutes.

Step 3

Remove the pan from the heat and let cool for 10 minutes. Meanwhile, shred 4 ounces cheddar cheese on the large holes on a box grater (about 1 cup).

Step 4

Unroll 2 cans refrigerated crescent rolls and separate into 16 triangles. Arrange the triangles on the baking sheet in a ring shape so the short side of the triangles are on the inside and the tips point outwards (they will hang off the baking sheet); overlap the bottoms of the triangles to create an opening in the center about 5-inches wide; the dough ring will look like a sun.

Step 5

Add the cheddar cheese to the taco meat and stir to combine. Spoon the beef and cheese mixture onto the wider, bottom half of each triangle to form a mounded ring (it will look like a wreath). Do not let the mixture spill out onto the parchment paper.

Step 6

Working with 1 triangle at a time, fold the tip over the filling towards the center of the ring, then tuck the tip under the dough that's under the filling to mostly enclose it. Some filling will show in between the folded pieces.

Step 7

Place 1 large egg and the remaining 1 teaspoon water in a small bowl and whisk with a fork to combine. Brush onto the dough.

Step 8

Bake until the dough is puffed and deep golden-brown, 20 to 25 minutes. Let cool for 5 minutes while you prepare the toppings.

Step 9

Thinly slice 1/4 medium head iceberg lettuce until you have about 2 cups. Place the shredded lettuce in the opening in the center of the ring. Top with a few dollops of pico de gallo, guacamole, and sour cream. Sprinkle with 2 tablespoons sliced black olives and 2 tablespoons pickled jalapeño slices. Serve the remaining pico de gallo, guacamole, and sour cream on the side.