Ingredients

1 Pound ground beef

1 package (1 oz) taco seasoning mix(I like to use Old El Paso)

1/2 cup water

1 cup shredded Cheddar cheese (4 oz)

2 cans (8 oz each) Pillsbury crescent dinner rolls Shredded lettuce, chopped tomatoes, sliced ripe olives, taco sauce or salsa, as desired

Heat oven to 375°F. In 10-inch nonstick skillet, cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring.

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices