Overwhelmed invited me to join in this week’s Favorite Ingredient Friday…Super Bowl Sunday Edition What’s REALLY cool, is that she had NO IDEA what an event Super Bowl Sunday is in our house! 🙂 The Super Bowl is like a holiday in our family….and we almost always attend a Super Bowl party with our small group Bible study group from church, or friends from church (at our old church)…..and I LOVE to cook for Super Bowl Sunday. The past 2 years though, I’ve done the easy thing and picked up a 6 foot sandwich from Port of Subs (I’ve had coupons :)) and in all honesty, it’s cost about the same as it would have to buy all the ingredients and make whatever it was I was going to make (I tend to go overboard ;)). AND getting the sandwich is easy because we can run in after church and pick it up and then head to the party. BUT while looking for a recipe to submit for today’s offering, I think I may be inspired to make something yummy to take 🙂 We’ll see 🙂
Here’s my offering……
From Pampered Chef (adapted by me, Lori4squaremom)
3/4 pound extra lean (90%) ground beef
1 package low sodium taco seasoning mix
1 cup shredded 2% shredded cheddar cheese
2 tablespoons water
2 packages (8 oz each) refrigerated reduced fat crescent rolls
1 medium green bell pepper
1 cup salsa
3 cups shredded romaine lettuce
1 medium tomato, diced
1/2 cup chopped onion
1/2 cup sliced black olives
reduced fat sour cream, optional
Preheat oven to 375 degrees. Brown ground beef until no pink remains, drain any fat from pan. Remove from heat and let cool slightly (for 5-10 minutes). Combine beef, taco seasoning, cheese and water.
Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a baking stone (or any round pizza pan, but the baking stones really do work best, in my opinion) with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in the center). Using a scoop or round spoon, evenly scoop meat mixture onto widest end of each triangle. Bring points of triangles up over filling and tuck under the wide ends in the center of the ring. (Filling will not be completely covered). Bake for 20-25 minutes or until golden brown.
Using a sharp knife, remove top from bell pepper and scoop out all seeds and membranes (and discard). Fill pepper with salsa. Shred the lettuce, chop the tomato and onion and slice the olives. Place the bell pepper in the center of the ring; arrange lettuce, tomato, onion and olives around pepper. Slice and serve with the “salad” and salsa and sour cream, if desired.