This recipe has been on my weekly menu way too many times to count. It's a family favorite for us and I never have leftovers.
2 pkgs. refrigerated crescent rolls
1- 1/2 lbs. lean ground beef
1 pkg. taco seasoning
2 cups shredded cheese (cheddar/mozzarella mix)
2 Tbls. water
1 egg white, lightly beaten
Brown and drain hamburger. Add taco seasoning mix and water. Stir. Remove from heat, add 1 cup of cheese mixture.
Preheat oven to 375. Seperate crescent rolls into 16 individual triangles. Arrange 8 of them with wide ends touching, forming a hollow "circle" center on greased cookie sheet
Like this only with 8 triangles
Arrange 8 remaining triangles with wide end touching wide end to already laid triangles. Second set of triangles should have the small ends pointed in this time. Going the opposite direction of bottom triangles. Press seams together where the wide ends meet, on the bottom only.
Scoop meat mixture evenly over dough formation. Pull small ends of triangles over each other in criss cross fashion to form covered circle.
Brush dough with egg white. Sprinkle remaining cheese on top.
Bake for 25-30 minutes or until top is golden brown. Serve with sour cream or your choice of toppings.
I got this recipe from my sister over at Sunday Baker. Thanks, Tanya!