Turkey Taco Ring Recipe: Try Our Delicious Family Favorite Appetizer
Healthy twist on a classic family favorite
Delicious and easy to make in under 30 minutes. This healthy take on a classic dish will quickly become your new family favorite appetizer. The Turkey Taco Ring recipe is so simple and easy to prepare using stoneware that we feature it in our article, Cooking with stoneware: How to astound your hungry family with healthy, mouthwatering meals.
Let us know how much you enjoy it in the comments below!
Disclosure: As an Independent Consultant with Pampered Chef, I earn a commission for purchases made on my Pampered Chef website. I only recommend products and recipes based on personal experience creating delicious dishes in my home kitchen.
Turkey Taco Ring
8
servings10
minutes20
minutes30
minutesClassic Family Favorite
Ingredients
Pampered Chef Stoneware Chip and Dip Set
1 Divided small red onion
1 lb. (450 g) ground turkey (lean)
2½ tbsp (37 mL) of delicious Tex-Mex Rub
6 oz. (175 g) converted to 1¼ cups/300 mL grated cheddar cheese
2 pkg refrigerated crescent rolls (8 oz. or 235 g each)
1 egg white, beaten lightly
Salsa and assorted toppings
1 small seeded jalapeño pepper
½ cup (125 mL) of freshly packaged cilantro
1 tbsp (15 mL) lime juice
1 clove of garlic
¼ tsp (1 mL) of salt
1 cup (125 mL) of grape tomatoes
2 cups (500 mL) sliced romaine lettuce
Directions
- Prepare oven – preheat to 375°F (190°C). Lightly brush oil onto the Pampered Chef Large Round Platter using the Chef’s Silicone Basting Brush.
- Halve the onion. Preserve one half for the salsa and dice the other using the Food Chopper.
- Using the 12″ (30-cm) Nonstick Skillet, cook the turkey, rub, and onion over medium heat for 10–12 minutes (or until the turkey has no more pink) using the Mix ‘N Chop to break the turkey into pieces.
- If necessary, drain the turkey, and transfer the mixture into the Classic Batter Bowl.
- Grate the cheese using the Quick Prep Food Grater’s coarse blade and stir 1 cup (250 mL) of cheese into the turkey mixture.
- Unroll and separate the crescent dough into 16 triangles. Place the wider end of the wedges approximately 1″ (2.5 cm) away from the platter’s inner ring. Ensure the points extend over the edge of the platter. Apply a rolling pin or Baker’s Roller® to the wide ends of the dough to flatten.
- Evenly distribute the filling over the dough using the Large Scoop. Form a ring by folding the triangles’ points up and over the filling and tuck the pointed ends under the dough toward the center.
- Coat the ring with the egg white. Spread the remaining cheese evenly. Bake until the crust is golden brown – approximately for 20–25 minutes.
- Prepare the salsa by cutting the jalapeño and the second half of the onion into chunks. Prepared the garlic using the Garlic Press. Coarsely chop the following ingredients in the Manual Food Processor: onion, jalapeño, cilantro, lime juice, garlic, and salt. Add the tomatoes and mix to desired consistency.
- Remove the stone from the oven. Serve with salsa and shredded lettuce.
Cooking tips
- Nutrition Per Serving: Calories 190, Protein 20 g, Carbohydrate 6 g, Fiber 1 g, Sugars 2 g, Sodium 470 mg, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 45 mg
