Pampered Chef Ring Food

TACO RING - PAMPERED CHEF

Steps:

• Preheat oven to 375.
• Brown ground beef and drain off the grease.
• combine ground beef, taco seasoning, cheese and water.
• Unroll crescent rolls, seperate into triangles.
• Arrane triabgles in a circle on 13" baking stone with wide ends overlapping in center and points towards outside (there should be a 5" diameter opening triangle).
• Using medium stainless steel scoop, scoop meat mixture evenly onto widest end of each triangle
• Bring points of triangles up over filling and tuck under wide ends of doughat center of ring (filling will not be completely covered.
• Bake 20-25 minutes.
• Cut up the rest of the veggies and prepare to top your taco ring when done baking.

VEGETARIAN PAMPERED CHEF TACO RING

Steps:

• Preheat oven to 375*F.
• Let veggie crumbles thaw out. Combine veggie crumbles, taco seasoning mix, cheese and water.
• If you use hamburger, cook in frying pan on medium heat 7-9 minutes, or till no longer pink; drain. Remove pan from heat, stir in taco seasoning mix, cheese and water.
• Unroll crescent dough, separate into triangles. Arrange the triangles in a circle on a round 13" pizza pan(or 13" baking stone) with wide ends overlapping in center and points toward the outside.(The open circle in the middle should be 5" diameter). Scoop veggie meat mixture evenly onto the widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. The filling won't be completely covered.
• Bake 20-25 minutes or until golden brown.
• If you want to use the optional garnishes, cut off the top of the bell pepper. Discard the top, membranes and seeds. Fill the pepper with salsa. Shred the lettuce and chop tomato. Chop onion. Place bell pepper in the center of the ring. Arrange the lettuce, tomato, onion and sliced olives around the pepper. Garnish with sour cream if desired.
• To serve, cut into slices. Enjoy!

CHICKEN CLUB BRUNCH RING

Steps:

• Preheat oven to 375°F.
• In a bowl, combine mayonnaise and mustard.
• Snip parsley.
• Chop onion.
• Add parsley and onion to mayonnaise mixture; mix well.
• In a 2 quart bowl, flake chicken with a fork.
• Chop bacon.
• Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
• Unroll crescent dough, separate into 16 triangles.
• Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
• Scoop the chicken mixture evenly onto widest end of each triangle.
• Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
• Slice tomatoes, cut slices in half.
• Place 1 tomato half over filling between openings of ring.
• Bake 20 to 25 minutes or until deep golden brown.
• Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
• Using a v-shaped cutter, cut around bell pepper.
• Separate halves; remove membrane and seeds.
• Fill with remaining mayonnaise mixture; place in center of ring.
• Arrange lettuce around the pepper.