3 chicken breast halves
¼ cup salsa
½ cup sour cream (divided)
1 pkg. chicken taco seasoning
1 ½ cups shredded cheddar cheese
2 pkgs. refrigerator crescent rolls
Cook chicken breasts; cool and dice into ½ inch pieces. Combine chicken, taco seasoning, and cheese in a bowl and mix. Microwave 2 min., until cheese melts. Add salsa (½ of the sour cream may be added at this time) and mix well. To assemble ring: Unroll the crescent rolls and separate into 16 triangles. Arrange triangles in a circle on a cookie sheet or pizza pan (I lightly spray with Pam) with the wide ends of triangles overlapping towards center of pan and points hanging over edge of pan. (There should be about a 7 – 10 inch opening in center of pan)
Scoop the meat mixture evenly onto the widest end of the triangles. Bring points up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Bake 20-25 min. @ 375 or until golden brown. Serve with sour cream and/or salsa.
Scoop the meat mixture evenly onto the widest end of the triangles. Bring points up over the filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Bake 20-25 min. @ 375 or until golden brown. Serve with sour cream and/or salsa.
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