This dish is a fantastic appetizer or a main course. It is festive and can be filled with just about any kind of combination to fit your tastes. The presentation is beautiful. This recipe will be asked for again and again."Yum!! I've had this at parties & always wondered how to make it! Pretty easy & yummy! Not 5 star restaurant, but 5 star Superbowl party!!" - Astancilwomack
Yield: 8 Ready in 50 minutes
106 people trying soon
|1/2 cupBlack Olives|
|1 Green Peppers|
|2 tablespoonsTaco seasoning|
|1 Chicken Breast; (cooked and shredded)|
|1/2 cupCon Caso Dip|
|1/2 cupsDill pickles; chopped|
|1/4 cupred onions; minced|
|1 1/2 cupKidney bean; (or other favorite bean)|
|2 cupsMexican bland cheese; shredded|
|1 Hot pepper flakes|
|1 And really anything else you may like on a taco|
Mexican Ring Preparation
Preheat oven to 375 Degrees
Lay out the 1 pkg crescent roll triangles in a circle (Like a sun with rays). Then lay out the second pkg in the center of the circle so the ends touch. Push these together to lay a base.
In the center of the base spread the con caso dip evenly, then add chicken, the rest of the toppings and then the cheese. Save a bit of Cheese for the top.
Wrap each of the crescent rolls starting with the inside and then doing the outside to make a wreath. Sprinkle the remaining cheese on top and perhaps add a few hot pepper flakes to taste
Bake for 30 minutes or until golden brown. Serve with sour cream and salsa
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