This recipe comes from the Standard-Examiner Recipe Exchange Cookbook and was submitted by Pat Groustra.
- 3 boneless, skinless chicken breasts halves, cooked and chopped
- 1.25-ounce envelope taco seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 2 cans refrigerated crescent rolls
- 1 medium green bell pepper
- 1 cup salsa
- 3 cups lettuce, shredded
- 1 medium tomato, chopped
- 1/4 cup onion, chopped
- 1/2 cup pitted ripe olives, sliced
- Sour cream, optional
Preheat oven to 375 degrees. To the chicken, add taco seasoning mix, cheese and mayonnaise. Unroll crescent dough and separate into triangles. ‘
Arrange triangles in a circle on a 13-inch baking stone with wide ends overlapping in center and points toward the outside. (There will be a 5-inch diameter opening in center.) Gently press seams together.
Scoop chicken mixture evenly onto widest end of each triangle, forming a circle of meat. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
Bake 20 to 25 minutes or until golden brown.
Cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with salsa.
Place filled bell pepper in center of baking ring; arrange lettuce, tomato, onion and olives around pepper. Garnish with sour cream, if desired. Or serve condiments on the side and let everyone add the garnishes they want to their individual serving.