Ingredients: |
Ingredients: TACO RING
1 small red onion, divided
11⁄4 lbs (575 g) 93% lean ground turkey
21⁄2 tbsp (37 mL) Tex-Mex Rub
6 oz (175 g) cheddar cheese
(11⁄4 cups/300 mL grated)
2 pkg (8 oz or 235 g each) reduced-fat
refrigerated crescent rolls
1 egg white, lightly beaten
SALSA & TOPPINGS
1 small jalapeño pepper, seeded
1⁄2 cup (125 mL) loosely packed fresh cilantro
1 tbsp (15 mL) fresh lime juice
1 garlic clove
1⁄4 tsp (1 mL) salt
1 cup (125 mL) grape tomatoes
2 cups (500 mL) thinly sliced romaine lettuce
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Directions: |
Directions:1 Preheat oven to 375°F (190°C). Cut onion
in half. Using Food Chopper, chop half of
onion. Set aside remaining onion for the salsa.
Cook onion, turkey, and rub in 12" (30-cm)
Skillet over medium heat 10–12 minutes
or until turkey is no longer pink, breaking
into crumbles with Mix ‘N Chop. Drain,
if necessary. Transfer turkey mixture to a
large bowl.
2 Meanwhile, using Microplane® Adjustable
Coarse Grater, grate cheese. Stir 1 cup of
the cheese into turkey mixture.
3 Unroll crescent dough; separate into 16
triangles. Arrange triangles, slightly overlapping,
in a circle on White Large Round Stone
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).
4 Using Large Scoop, scoop filling evenly
over dough. Bring points of triangles up over
filling and tuck under dough at center to form
a ring. Brush with egg white. Sprinkle with
remaining cheese. Bake 20–25 minutes or
until golden brown.
5 Meanwhile, for salsa, cut remaining
onion and jalapeño into chunks. Using
Manual Food Processor, process onion,
jalapeño, cilantro, lime juice, garlic pressed
with Garlic Press, and salt until coarsely
chopped. Add tomatoes; process until mixture
reaches consistency of salsa.
6 Remove stone from oven and serve with salsa
and shredded lettuce. |
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