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I remember when I first had a Taco Ring at a party many years ago. I also remember thinking it was magical! How could it not be delicious when you combine those buttery crescent rolls with taco fillings, right?
Right! So glad we can agree on that. Even though the days of eating crescent rolls are long gone for me, I have hated the thought of saying a permanent “goodbye” to that taco ring!
I think I had a flash of genius here when I figured this recipe out but others might say it was just a lucky idea driven by hunger. Hey, whatever it was I love it. I am glad I thought of it and I am also thankful for the “Fat Head” pizza crust recipe that makes this Taco Roll possible.
This recipe uses a modified version of that dough which helps make this recipe low carb, Keto friendly, gluten-free, grain free and Trim Healthy Mama “S”.
The dough that takes the place of the crescent rolls is inspired by the Fat Head Pizza crust recipe which you can find here.
I made a couple tweaks like adding in some taco seasonings and using two varieties of cheese versus just the mozzarella. You may wonder why I use two different cheeses?
I though adding the cheddar would taste good with the taco flavors but the texture that the mozzarella gives the dough awesome. So using the combo of both seemed to do just the trick.
The most time-consuming part of this ring will be making your dough triangles and building your ring. It takes a bit of patience.
Making the Taco Ring.
To begin, make your dough, then roll it out between two pieces of wax paper, that you’ve sprayed with cooking spray. Roll your dough into a large thin circle. Be careful not to get it to thin though. You don’t want the dough tearing when you transfer it.
After you have your large circle rolled out you can use a knife or pizza cutter to make the triangle shapes that will form the ring. This dough recipe should make you about fifteen triangles.
I find using the pizza cutter works best for me. These dough triangles should resemble the shape of those crescent rolls used in the original versions.
After cutting all your triangles you can begin to lay them out onto a cookie sheet lined with parchment paper. As you lay your triangles in a circle make sure to have the wider part of each triangle overlapping. You want your skinnier ends of the triangles pointed to the outside of your pan.
As you overlap your wide ends your your fingers and press them together slightly so the dough will stay together during baking. The main thing to remember while building your ring is to leave enough space on the wider ends for your filling. Once you have built your ring, begin adding your filling around the wide section of the dough.
After you have added all your filling carefully fold the pointed ends of your triangles over the filling. Brush the ring with some melted butter if you want a lovely color and place it into a preheated 400 degree oven.
Bake the Taco Ring for about 20-25 minutes. Once baked you can let the ring sit and cool for about 5 minutes before serving. Top with your favorite taco fixing and enjoy.
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