Ingredients
Equipment
Method
- Preheat the oven to 375°F. Line a rimmed baking sheet or pizza pan with parchment paper or foil.
- In a skillet over medium heat, cook the ground beef, breaking it into small crumbles, until fully cooked with no pink remaining. Drain excess grease and stir in the taco seasoning. Cool for a few minutes.
- Separate the crescent dough into triangles. Arrange in a circle on the prepared pan, with the wide ends overlapping near the center and the points facing outward.
- Arrange the provolone slices over the wide ends of the dough. Spoon the seasoned beef evenly over the cheese, keeping the filling in an even layer.
- Bring each dough point up and over the filling and tuck it under the inner edge of the ring.
- Bake for 20–25 minutes, until the crescent dough is deeply golden and cooked through. Rest for 5 minutes, cut into 6 portions, and serve warm.
Nutrition
Notes
Drain the beef well to help keep the crescent pastry from becoming greasy.
Keep the crescent dough refrigerated until you are ready to shape the wreath.
• Do not overfill; spread the beef and cheese in an even band.
• The pastry should be golden and cooked through at the overlapping sections.
• Refrigerate leftovers within 2 hours and use within 3–4 days.
Keep the crescent dough refrigerated until you are ready to shape the wreath.
• Do not overfill; spread the beef and cheese in an even band.
• The pastry should be golden and cooked through at the overlapping sections.
• Refrigerate leftovers within 2 hours and use within 3–4 days.