Ingredients
1/2
lb ground beef (at least 80% lean)
1
tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
1/4
cup water
1/2
cup shredded cheddar cheese (2 oz)
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Shredded lettuce, for topping
1
cherry tomato, cut in half
Preparation
Heat oven to 375°F. In 10-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until brown; drain. Add taco seasoning mix and 1/4 cup water. Simmer 3 to 4 minutes, stirring occasionally, 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 8 triangles in ring so short sides of triangles form a small (3-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).
Starting from one long edge, roll up each of the remaining 8 triangles into tight logs; fold over smaller ends, and pinch seams to seal. (Logs will be about 7 to 8 inches long.) Arrange each log around dough ring to look like “spider legs,” tucking slightly under ring.
Bake 16 to 18 minutes or until dough is golden brown and thoroughly baked. Fill center with shredded lettuce; top with 2 halved cherry tomatoes to look like eyes. Cool 5 minutes before cutting into serving slices.
