Ingredients
2 cups shredded cheddar cheese, divided2 tablespoons water2 to 4 tablespoons taco seasoning1/2 pound ground beef2 tubes (8 ounces each) refrigerated crescent rolls1/2 medium head iceberg lettuce, shredded1 medium tomato, chopped4 green onions, sliced1/2 cup sliced ripe olives2 jalapeno peppers, slicedOptional: Sour cream and salsa
Preparation
In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix lightly but thoroughly. Shape into 16 balls.
Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° until meat is no longer pink, about 12 minutes. Drain meatballs on paper towels. Reduce heat to 375°.
Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake until rolls are golden brown, 15-20 minutes.
Transfer to a serving platter. Fill the center of the ring with lettuce, tomato, onions, olives, jalapenos, remaining cheese and, if desired, sour cream and salsa.
